Combine butter and water in saucepan; bring to a boil and then lower heat until butter is melted.
Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves the sides of the pan. Remove from heat.
Add unbeaten eggs one at a time, beating thoroughly after each addition; continue beating until a thick dough is formed.
Drop by tablespoonfuls onto greased baking sheet or parchment paper about 2 inches apart. Bake in a hot oven (425 degrees) about 25-30 minutes. Do not open door during early part of baking.
When cool, with a small knife, cut a slit in the side of each cream puff and fill with cream. Before serving, dust with confectionery sugar.
Yields 15 puffs