Heat water and butter to a rapid boil in a saucepan.
Add flour and reduce heat to low. Stir constantly for 1 minute or until a soft dough forms.
Remove from heat. Add eggs, one at a time, and beat with a spoon until completely mixed in before adding each additional egg. It doesn't seem like the eggs will incorporate, but they WILL. Just be patient!
Scoop balls of dough (I use a medium cookie scoop) and place onto an ungreased baking sheet.
Bake @ 400 degrees for 25 minutes or until golden and puffed up.
Let cool for 30 minutes.
While cream puffs cool, make whipped cream by beating heavy whipping cream and sugar with an electric mixer until stiff peaks form.
Slice off the tip of each cream puff and gently remove center dough.
Fill a frosting bag or ziploc bag with cream and pipe filling into each cream puff. Replace tops.
Store cream puffs in refrigerator.