Put the water, butter, salt and sugar into a small saucepan and bring to a boil.

Remove from the heat and add all the four at once and stir until completely incorporated.

Add the eggs one at a time and stir in completely. Batter should look silky and soft

Spoon 1 tsp. of batter 2 inches apart on an ungreased cookie sheet. Batter will not hold its shape perfectly. That is o.k.

Bake at 400° for 16-18 minutes

Remove from oven and let cool on the cookie sheet for about ten minutes. Then remove and let cool completely on wire racks.

Add the strawberry Jello and whipping cream to a medium-sized bowl. Whip with a hand mixer until stiff peaks form.

Spoon a portion of the strawberry cream into a decorator's bag (or plastic bag with a corner cut off) fitted with a large round decorator's tip.

With the tip, poke a hole in the bottom of each cream puff and squeeze the filling in until cream puff is full.

Dip tops in melted chocolate, if desired.

Chill until ready to eat.