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Heat water to boiling. Add butter. Stir in, all at once, 1 cup of flour. Beat vigorously over low heat until the mixture leaves pan and forms ball (apprx. 1 minute). Remove from heat. Beat in 4 eggs, one at a time, and continue beating mixture until smooth. Drop from large spoon onto ungreased baking sheet, and bake at 425 45-50 minutes, or until browned and hollow-sounding.
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In chilled bowl beat 3 cups whipping cream, 1/4 cup confectioners' sugar, 1/4 cup cocoa, and 1/4 tsp. salt. Split open cream puffs and fill with chocolate whipped cream mixture. Sprinkle confectioners' sugar on top and refrigerate.
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