Combine butter, water and salt in a medium saucepan and bring to slow boil, then reduce to simmer.

Add sifted einkorn flour; mix it with the butter liquid while simmering until uniform thick paste forms. Remove from heat, and bring to room temperature.

In a separate bowl, whisk eggs (I use an electric hand mixer). Add eggs to the flour paste and mix well, until combined.

Put the paste into a pastry bag with a star attachment (I use 2D).

Line two baking sheets with parchment paper. Preheat oven to 425ºF.

Pipe the paste onto the baking sheets, shaping as desired into donuts or circles.

Bake at 425ºF for 10 minutes, then reduce temperature to 350ºF, and bake for 20 more minutes.

Once the puffs cool down (which doesn't take long), slice them in half and fill with cream. Transfer to refrigerator and allow to cool for a few hours - they are best eaten cold after the cream sets.