Preheat oven to 400 degrees. Spray two baking sheets with nonstick spray and set aside.
Put the water, butter, and salt in a medium saucepan and bring to a boil over medium-low heat. Remove from heat. Add the flour all at once and stir well until the flour is completely mixed in.
Return the saucepan to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl.
With a wooden spoon, beat in the eggs one at a time until all four eggs are well-incorporated.
Spoon the dough into 12 rounded mounds onto the prepared baking sheet. Dip your finger into a little water and smooth out the edges to make sure that no small bits burn. Bake for 40 minutes, and let cool for 30 minutes before filling.
Once the cream puffs have cooled, fill with your favorite filling, or garnish with desired toppings.
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