Preheat oven to 425° F. Line 2 baking sheets with parchment paper and brush paper lightly with water.

Combine flour, granulated sugar, and salt in a small bowl. Place water and butter in a saucepan and bring to a boil. Turn the heat to low and add the flour mixture. Mix well and continuously until a soft choux dough forms and pulls away from the side of the pan.

Remove the pan from the heat. Add one egg and beat until the mixture is smooth (see note). Add the second egg and beat again until smooth.

Drop teaspoons of the choux dough onto the baking sheet at 2 inches apart. (The puffs will double in size while baking.) Use a wet finger to smooth any peaks.

Bake 15-20 minutes until golden brown. Do not open the oven during baking.

Remove the puffs from the oven and turn the heat off. Close the oven door. With a toothpick, poke a hole in each puff to release the steam.

Return the puffs to the warm oven for 5 minutes.

Remove the puffs from the oven and transfer to a wire rack to cool completely.

Use a serrated knife to carefully split each puff in half. Fill the bottom portion with a spoonful of plum preserves and replace the cap.

Arrange puffs on a platter and sprinkle confectioners’ sugar over the top. Best served immediately to hungry bosom friends. Can be stored in an airtight container for up to 2 days or frozen for longer.