1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs
Preheat oven to 425°.
In a large pot, bring water and butter to a boil. Stir in flour and salt until the mixture forms
a ball. Transfer the dough to a large mixing bowl and cool. Beat in eggs one at a time. Drop by tablespoons full onto an ungreased baking sheet.
Bake for 20 to 25 minutes until golden brown. Poke a small hole in each puff to prevent them from collapsing. Cool. The cream puffs can be filled with pastry cream, vanilla or chocolate pudding, or my favorite, whipped cream. To fill either use a pastry bag or split the puff in half and spoon filling into the shell. If you would like, you may top them with chocolate icing.
