Preheat the oven to 425 F, and line two baking sheets with parchment paper.

In a medium saucepan, combine the water, butter, salt and heat over medium until the butter has melted and bring the mixture to a rolling boil.

Remove the saucepan from the heat (don't turn off the burner), add the flour all at once, and stir until the flour is completely incorporated into the butter mixture.

Return the pan to the burner and cook the mixture, stirring constantly until the dough smooths out and follows the spoon around the pan as you stir. It should take about a minute, and the color of the dough wont change.

Remove the pan from the heat and let the mixture cool for 5-15 minutes (an instant read thermometer should read 125 F or below once cooled).

Transfer the mixture to the bowl of a stand mixer, and then add the eggs in one at a time beating after each addition. After 2 or 3 eggs the dough will start to look curdled, but will come back together after 4. Beat for at least 2 minutes after adding the final egg.

Using a large cookie scoop, drop the batter onto the prepared baking sheets leaving 3-4 inches between each puff.

Bake for 15 minutes, then reduce the oven temp to 350 F and bake for 25 more minutes. Don't open the oven door while they're baking.

Remove the puffs from the oven, make a small slit in the top of each puff, and return to the oven for 5 minutes.

Remove from the oven, place on a rack to cool, and once they're cool enough to handle, cut the tops off - this will keep the puffs from becoming soggy while they're waiting to be filled.

Clean the stand mixer bowl after the puffs go in the oven and use the same bowl to make the whipped cream.

In a ziplock baggie, beat the candy canes with a meat mallet or rolling pin until crushed into tiny pieces (6-10 candy canes depending on how peppermint-y you want it).

Pour the heavy cream into the bowl and whip at high speed using the whisk attachment, and then gradually add the sugar. Whip until stiff peaks form, and then gently stir in the crushed candy canes.