Bring the first 4 ingredients to a boil.
Add the flour and stir in briskly over the heat for about 1 minute until it starts to cook again, turn off heat immediately!
Add the eggs 1 at a time, using a wooden spoon; mix the dough until smooth before adding next egg. Repeat.
Let cool for about 5 minutes and put into a pastry bag.
Pipe 2 inch balls leaving room for expansion on the sheet tray or drop by small balls of uniform size.
Bake at 335 degrees for about 35 minutes until the small air bubbles stop forming on the crust and they are light golden brown.
Cool and fill. Makes 20-22 puffs.
Fill a pastry bag fitted with a number 7 round tip with your choice of jam.
Pierce one side of the puff with the tip and fill the puff, making sure it does not burst. If a pastry bag is not available, cut through the puff a third of the way from the top. Fill with jam and replace the top.
Put some powdered sugar in a fine sieve and dust the tops of the puffs.