Cream Puffs

 Cream puffs

1 cup water

½ cup butter

1/8 teaspoon salt

1 cup sifted flour

4 eggs

Combine water, butter, and salt; bring to a boil. Add flour all at once; stir rapidly over heat until mixture forms a ball and follows the spoon around the pan. Cool slightly. Beat in eggs, one at a time; beat well until mixture is smooth and each egg is blended in the mixture will be slippery and separated, but the beating will smooth it. Preheat the oven to 400 degrees. 

For cream puffs: press mixture through pastry bag (without tip) or spoon in 8 even mounds about 3 inches apart on ungreased cookie sheet. 

For eclairs: press mixture through pastry bag without a tip into 4x1 inch strips onto ungreased cookie sheet. Makes about 12

Bake puff/eclairs 45 to 50 minutes or until puffed, brown, and there are no tiny bubbles of moisture on the surface. Cool; cut off tops; remove centers, if desired. Fill with rich pastry cream. Glaze with chocolate glaze or dust with powdered sugar. 

Note: you can pipe mini puffs and bake at a reduced time. When cooled you can fill with desired filling such as cheese whiz.