Boil the water, butter, salt and sugar.

Remove from heat, and quickly stir in all the flour at once.

Put back on medium heat and stir for 1-2 minutes with a wooden spoon. The dough will form into a ball.

Remove from the heat again and let cool for five minutes.

Add the first egg and stir slowly until fully incorporated in the dough.

Do the same with the second egg. Dough should be smooth and glossy. It will look kind of like cake batter.

Put dough into a piping bag with a large tip and squeeze 1 tsp.-worth of dough onto an ungreased cookie sheet. Alternately, you can use a teaspoon to measure the dough.

Bake at 400 degrees for 16-18 minutes.

Let cool ten minutes on the cookie sheet, then transfer to a wire rack.

Mix the strawberry gelatin and heavy whipping cream together. Using a stand mixer or hand mixer, beat at high speed until stiff peaks form.

Spoon strawberry cream into a piping bag fitted with a large round tip.

Gently puncture the bottom of each puff with the tip and slowly squeeze the strawberry cream inside.

If desired, dip tops into melted chocolate (1/2 cup chocolate chips melted with 1/4 tsp. vegetable oil).

Store in the refrigerator. Wait until chocolate hardens, then cover loosely with plastic wrap.

You can also freeze these. If you do this, wait to dip in chocolate until the cream puffs have thawed out and you are going to serve them within the next couple of hours.