Preheat oven to 425°F. In medium saucepan, heat water and margarine to boiling. Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 2 minutes. Remove from heat. Add eggs, one at a time, beating vigorously after each until mixture is smooth and glossy.
Spoon 6 to 12 mounds (depending on whether you want larger or smaller) about 3 inches apart onto ungreased cookie sheet.
Bake for 30 to 40 minutes OR until puffed and golden brown. Cool completely. Split; remove any filaments of soft dough. Fill as desired.