Ingredients:

• 1 c. water
• ¼ t. salt
• 1 t. sugar
• ½ c. unsalted butter
• 1 c. flour OR 1 ¼ c. Einkorn flour
• 4 eggs
• 4 c. filling (whipped cream, pudding, etc.) (2 c. whipping cream un-whipped = 4 c. whipped)

Directions:

1. Put water, salt, sugar, and butter into a pan and heat until butter is melted.
2. Bring mixture to a rolling boil over high heat, stirring constantly.
3. 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.
4. Stir in the eggs, one at a time, until paste is smooth and shiny, stirring until it becomes a paste again.
5. Let paste cool 15 minutes, otherwise cream puffs will be flat.
6. For large cream puffs, place ¼ c. paste 2” apart on greased baking sheet. For small cream puffs, drop by heaping teaspoons 1” apart.
7. Bake at 400° for 30-35 minutes for large, 25-27 minutes for small puffs.
8. Fill each puff with filling.
9. (Opt.) Dust with powdered sugar.

Note: Do not double recipe. Make batches separately.