1. Preheat the oven to 375°F.
2. Line 2 trays with parchment paper and set aside. In a medium saucepan add water, cubed butter, sugar and salt, heat on medium until a low boil happens.
3. Add in flour and stir with a wooden spoon, for 2-3 minutes. You know it is done when the dough pulls away from the side of the pot. Place dough into a heatproof bowl, let cool for five minutes.
4. Add eggs, one at a time, make sure each egg is incorporated before adding the next egg. Add a splash of vanilla. Mixture will be done when the dough forms. Transfer the dough to a large piping bag fitted with a round piping tip.
5. Place the piping bag over the prepared cookie tray. Pipe a 3” circle with even pressure for large puffs. Pipe 1 2” circle with even pressure for smaller puffs. Make sure they are 2” apart. Dip your finger in water and smooth out any points if desired.
6. Bake for 45 for large ones and 35 minutes for smaller puffs or until done.
7. While the puffs are cooling make your chocolate pudding, pastry cream or favorite filling.

Recipe Notes: They can be made ahead of time and kept in the freezer until the day you are ready to serve. Best served chilled