Preheat oven to 425°. Mix filling ingredients in a bowl. Cover with plastic wrap and put in the refrigerator to set up. In a large pot on the stove top, bring water and butter to a boil. Stir in the flour and salt until the dough forms a ball. Remove the pot from heat. Stir in one egg at a time until all the eggs are incorporated. Drop tablespoons of the batter onto an ungreased cookie sheet (or larger balls if you desire larger cream puffs); place in oven. Bake for 20 to 25 minutes, or until centers of the puff shells are dry and the outsides are golden brown. When the shells are cool, cut in half and fill, or use a pastry bag to pipe in the filling. Dust with powdered sugar to serve, drizzle with chocolate, or use your topping of choice.