Combine first 4 ingredients in a medium saucepan; bring to a boil. Add flour all at once, stirring vigorously over medium heat until mixture leaves sides of pan and forms a smooth ball. Remove mixture from heat, and cool slightly.
Add eggs, one at a time, beating well after each addition; beat until batter is smooth. Spoon batter into a pastry bag.
Line a baking sheet with unglazed brown paper. (Do not use recycled paper.) Pipe prepared batter into 3 - inch mounds, 3 inches apart; lightly brush each puff with egg white. Bake at 425° for 25 minutes or until puffed and golden brown. Remove to wire racks, and cool away from drafts.
Cut tops off cream puffs; remove and discard soft dough in - side. Fill cream puffs with sweetened whipped cream, using a pastry bag, if desired. Replace tops of cream puffs, and serve immediately.