• Preheat the oven to 375F.  Line one large cookie sheet with parchment paper and set aside.
• In a medium saucepan over medium heat, add the butter, water, salt, sugar.  Place over medium heat, until the butter is melted and the water comes to a boil.
• While waiting, measure out the flour.  As soon as the water boils, remove it from the heat add all your flour at once and quickly beat it together.   Once blended place back on the heat.
  
• Stir the mixture constantly.   In about three minutes it will start to leave a layer on the bottom of the pot, and pull away from the sides.   Remove from the heat.
  
• Put the dough in the bowl of a mixer with the paddle attachment.  Mix in on low speed for one minute allowing it cool.
• The beater keeps running as you add each egg, so I suggest breaking each egg into a separate bowl first, checking for shell and then pouring it into the dough.
• Increase the mixer speed to medium and add one egg,  beat for about a minute, making sure the egg is incorporated. Add the second egg, mix until incorporated,  about a minute.
• Add the third egg, and let it beat until incorporated for about a minute.  By now your dough will start to bind together, and look similar to a bowl of messy egg noodles.
  
• Finally, add the fourth extra large egg, beat for a minute and the dough will emerge into something recognizable as a dough.
  
• Use the dough immediately.   Start scooping it out into the parchment lined baking sheet. Using a metal tablespoon scoop out your dough.  Use a plastic spatula to help slide the dough off the spoon onto your pan.  (Each spoonful is about 1/3 cup)
  
• Remove the cream puffs from the cookie sheet and let cool for at least an hour.  You can keep them in the fridge overnight in an airtight container and serve the next day if you want to.

Fillings for Cream Puffs

To Fill with Fruit and Ice Cream

• With a serrated knife cut off the top 1/3 of your cream puff shells to expose the light airy center.
  
• Place fresh well-drained berries in the bottom of each puff and top with ice cream. Once filled place the top back on. Add a little dollop of sweet cream and some berries for garnish. Sprinkle with icing sugar.

To Fill with Sweet Whipping Cream

• Prechill your beater and bowl, and keep heavy cream (whipped cream) in the fridge. Chilling helps the cream whip up into a lighter consistency. Make sure to you heavy cream or whipped cream, the other types of cream won’t whip.
• Place the heavy whipping cream into the chill bowl and start whipping. Beat until it begins to thicken.
• Then add the icing sugar and vanilla extract. Beat until soft peaks form.
  
• When filling a cream puff with whipped cream you can cut the top third off, and fill it with a dollop of sweet whipped cream, before replacing the top back on.

Chocolate Drizzle

• Add 1/2 cup of chocolate chips to a small microwavable container, and microwave for 30 seconds. Stir. if not melted, microwave for another 15 seconds, stirring in between. Repeat until smooth.