Preheat your oven to 190° C (375° F). Grease two baking sheets with butter.
Add the water and butter to a 2 quart saucepan on medium heat, and heat to boiling then remove from heat.
Add the flour all at once and stir with a wooden spoon until mixture forms a ball and pulls away from side of pan.
Stir in the Cheese Option until mixed in.
Add eggs one at a time, beating mixture well after each egg until smooth.
Drop mixture by heaping teaspoonfuls about 1½ inches apart onto prepared baking sheets.
Bake for 20-25 minutes until lightly browned. Remove from oven and cool completely on a wire rack, about 1 hour.
While the puffs are cooling, add the cream cheese and Soup Option to a medium size mixing bowl. Beat with a mixer until smooth.
Stir in the parsley, Seasoning, and Flavoring Options.
When the puffs are completely cooled, cut the tops off the puffs with a sharp knife.
Spoon about 1 rounded teaspoonful of filling into each puff.
Place tops on the puffs and place in the fridge to chill, at least 1 hour.
Remove from fridge, sprinkle with paprika, if desired, serve and enjoy.