Preheat oven to 450°.

Combine water and butter in a heavy saucepan or nonstick pan.

Over medium heat, cook until butter is melted and water comes to a boil.

Add the flour and salt.

Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming a ball.

Turn off heat and transfer mixture to a large mixing bowl.

You may use an electric mixer to beat in the eggs.

Add first egg and beat until well mixed.

Add remaining eggs, one at a time, beating well after each one until smooth.

Cover lightly and let cool.

Drop pastry by heaping tablespoons for desired size of puffs, or spoon pastry into an icing bag with a 1-inch plain piping tube attached and pipe into desired shapes 1 1/2 inches apart on a nonstick or lightly oiled baking sheet.

Place baking sheet in upper third of oven and bake for 8 minutes.

Reduce temperature to 350°.

Depending on size of puffs, bake for 20 to 40 minutes longer until dry and lightly browned.

Make sure they are completely done or they will fall.

To test, remove one, cut a slit in the side, cool for 2 minutes, then open it.

Center should be soft but not sticky or doughy.

When done, remove puffs from baking sheet immediately, place on racks, cut a slit on one side of each, and cool thoroughly before filling.