Bring water, salt and margarine to a boil and stir in flour until mixture forms a compact ball.

Remove from heat and continue mixing to cool slightly – about 2 minutes.

Add eggs one at a time beating thoroughly after each egg is added.

Mixture should have a satin like sheen.

Drop batter 2 inches apart on an ungreased pan. Bake at 375 until brown and puffed (about 20 minutes).

Remove from oven and immediately poke 1-2 slits on each side of the puffs. Return to oven for an additional 5 minutes.

Fill with cream pudding.