Bring 1 cup of water to a boil in a saucepan. Add butter and stir until melted. Add flour and salt all at once to the water mix. Stir until a ball is formed. Remove from heat and add 1 egg. Beat. Let stand for 5 minutes. Add the remaining eggs one at a time and beat after each addition. Let stand for 10 minutes. Drop the dough onto a bare cookie sheet using a heaping tbsp for each puff. Place puffs about 2 inches apart. Bake in a preheated 375°F oven for 20-30 minutes. Check on them after about 20 minutes. When puffed and lightly coloured, remove puffs from oven and let cool completely (they stick to pan when warm). Combine all filling ingredients. Beat until the cream holds soft peaks. Put filling in a pastry bag with an icing tip. Force tip into each cream puff and fill.