In a large non-stick pot, on the stovetop over medium-high heat bring the water and butter to a rolling boil

Sift dry ingredients and then add

Stir until dough forms a ball (it's ok to use hand mixer on this)

Transfer the dough to a large mixing bowl

Using a stand or hand mixer, beat in the eggs one at a time

For cream puffs: Using a large cookie scoop, transfer dough onto a well-greased baking sheet

Bake at 425 degrees for 25-30 minutes or until golden brown

For Eclairs: Transfer dough to a large pastry bag or ziplock bag and pipe into 3x1 in rectangles. They should bake for 20-25 minutes also at 425 degrees. Centers should be dry.

Let cool, then split and fill with your favorite pudding mixture

Drizzle with your favorite chocolate glaze