Combine the butter, sugar, and water in a medium saucepan over medium heat until it reaches a rolling boil.

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

Remove from heat, continuing to stir to cool the dough. Add an egg and beat well until fully combined. Repeat with remaining eggs until the batter is smooth.

Transfer to a piping bag and pipe small puffs on a baking tray lined with a silicone mat or parchment paper.

Bake for approximately 30 minutes. Switch off the oven and leave them for 10 minutes, then move to a cooling rack.

Fill with pastry cream using a piping bag, dust with powdered sugar, and top each with a cherry if desired.