Preheat oven to 400F/200C. Line a large baking sheet with parchment.

Heat water and butter in a medium saucepan till it boils. Beat in the flour and keep beating until the dough leaves the sides of the pan. Cool for 5 minutes.

Beat in eggs, one at a time (this is VERY important) and keep beating until the egg is incorporated and the dough looks smooth. Repeat with remaining eggs.

Drop by heaping tablespoonfuls onto prepared pan about 2-3 inches apart.

Bake for 45-50 minutes, until golden brown. Cool completely.

Cut off about 1/3 off the top of each puff (reserve what you cut to place it back on top once the puff is filled) and remove doughy filaments from the inside of the puff.

To make the stabilized whipped cream: Mix the confectioners sugar and the Instant Clear Jel; set aside

Beat the cream until it becomes thick. Add the confectioners sugar mixture gradually and beat until cream begins to get stiff.

Divide cream equally between each puff. Top with the reserved piece you cut off. Dust with confectioners sugar. You may also drizzle with melted chocolate if desired. Refrigerate until ready to serve.