First, make the choux pastry by combining the butter, sugar, and water in a medium saucepan over medium heat, bringing it to a rolling boil.

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

Remove from heat and continue stirring to cool the dough. When it cools slightly, add an egg and beat well until fully incorporated before adding the next. Repeat with the remaining eggs until you achieve a smooth and satiny batter.

Transfer the mixture into a piping bag or spoon it onto a baking tray lined with a silicone mat or parchment paper, forming small puffs about 3 inches apart.

Pipe the upper section of the pastry to create a small hole in the center, or use the back of a teaspoon to create one.

Bake for about 30 minutes. Turn off the oven and let them sit for 10 minutes, then transfer to a cooling rack.

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

Using a skewer, make a hole in the side of each choux pastry and fill with pastry cream using a piping bag. Top with more filling in the indentation and dust with powdered sugar.

Finish with a cherry or your choice of topping. Repeat the process with the remaining pastries.