Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a medium saucepan, combine water and butter. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is completely melted and fully incorporated.
3. Reduce heat to low and quickly add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
4. Remove the pan from heat and let the dough cool for 5 minutes. This step is crucial to prevent the eggs from cooking when added.
5. Add eggs one at a time, beating thoroughly after each addition. The mixture should become smooth and glossy, with a pipe-able consistency.
6. Transfer the dough to a piping bag or use a spoon to drop rounded mounds onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and have risen significantly. They should be crisp on the outside and hollow on the inside.
8. Remove from the oven and let cool completely on a wire rack. This prevents the puffs from becoming soggy.
9. For the filling, beat the softened cream cheese with powdered sugar until smooth and creamy.
10. Once the puffs are completely cool, carefully slice them in half horizontally or pipe the cream cheese filling into the center using a pastry bag.
11. Dust with additional powdered sugar if desired, and serve immediately for the best texture and flavor.
12. Store any leftover puffs in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for optimal taste.