In a medium saucepan heat up the water and add the butter over a medium heat.
Using a spatula, stir the water while the butter melts and bring it to boil.
Once the water boils, reduce the heat, and keep mixing while adding the flour. Mix vigorously so that the dough does not burn.
Keep mixing until the dough becomes uniform and peels off the pan walls easily.
Cool the dough off for about 20-30 minutes.
Add the eggs, one at a time, and keep mixing until the mixture is smooth.
Once fully mixed, put it into cream pastry bag and dispense about a fistful onto a silicone baking sheet.
Bake for about 25-30 minutes at 375 degrees Fahrenheit (200 degrees Celcius).
Take 500 ml of heavy whipping cream, add 2-3 table spoons of sugar and a table spoon of powdered milk. Beat it on high with a hand mixer until firm.
Cut the puff in half, and fill it with about two tablespoons of cream.
Sprinkle with some powdered sugar on top, and serve. Bon apetit!