Directions:
- Put water, salt, sugar, and butter into a pan and heat until butter is melted.
- Bring mixture to a rolling boil over high heat, stirring constantly.
- Add flour all at once, remove pan from heat, and stir constantly until mixture becomes a smooth, very thick paste that comes away from the sides of the pan.
- Stir in the eggs, one at a time, until paste is smooth and shiny, stirring until it becomes a paste again.
- Let paste cool 15 minutes, otherwise cream puffs will be flat.
- For large cream puffs, place ¼ c. paste 2” apart on greased baking sheet. For small cream puffs, drop by heaping teaspoons 1” apart.
- Bake at 400° for 30-35 minutes for large, 25-27 minutes for small puffs.
- Fill each puff with filling.
- (Opt.) Dust with powdered sugar.
Note: Do not double recipe. Make batches separately.