First prepare the choux pastry, by placing the butter, sugar and water in a medium sized saucepan over medium heat, until it comes to a rolling boil.

Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.

Remove from heat, keep stirring to cool the dough. When cooled slightly, add an egg and beat well until well incorporated, before adding the next. Repeat with remaining eggs until the batter is smooth and satiny.

Place in piping bag or spoon onto a baking tray lined with a silicone sheet or parchment paper into small puffs, about 3" apart.

Pipe the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.

Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then place on cooling rack.

While the cream puffs are baking, make the pastry cream.

(See recipe card below).

Make a hole with a skewer, into the side of the choux pastry and fill with pastry cream using a piping bag. Pipe more filling into the indentation on top and dust with powdered sugar.

Top with a cherry, or whatever you want to use. Repeat with remaining pastries.