When the puffs refuse to puff

Dear Cream Puffs,
I'm getting a little tired of your bull shit. Do you have any idea how much butter and eggs cost? To have to toss a batch because you decided puffing wasn't happening? Ugh!
So my normal recipe that has always worked - hasn't been. These "easy" puffs somehow no longer are easy and flop more than they work. Back to the drawing board... Alton Brown to the rescue with a Pate a Choux recipe. These worked!! I ended up making them the night before - retoasting them in the oven the day I filled them so they could dry out a bit. There is a debate in my house as to how one tops a cream puff. Someone thinks you should snow powdered sugar all over them and someone else feels that chocolate frosting is the way to go. I mean clearly frosting is the answer, but you can decide who is right. It's me... I'm right (said with some frosting on my face).
Anyway... good luck with making puffs. Once upon a time I thought it was easy... I’m not agreeing with that and I'm not sure what's different. But this recipe for sure puffed. These were enjoyed and appreciated. Next time? Stick to brownies or something easier and with less eggs and butter.

Sweet or Savory Pate a Choux

1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites

Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
Using a ziptop bag or pipping bag, fill the puffs with prepared cook and serve vanilla pudding. Frost with canned frosting or powdered sugar.