Cream Puffs

Preheat oven to 400°F.

Put water and butter in an enamel-lined or non-reactive saucepan and heat until butter melts. Add salt, then add flour all at once. Beat vigorously over medium heat with a wooden spoon until batter no longer sticks to pan. Remove from heat and beat 1 minute. Add eggs, one at a time, continuing to beat until egg is completely absorbed, and batter is smooth and glossy.

Drop onto parchment-lined or Silpat-lined baking sheet by tablespoonfuls, placing 2" apart. Bake 20-30 minutes, until golden brown. Remove sheets from oven and turn off oven. Poke the tip of a knife into the underside of each puff, replace on baking sheet with hole upwards, and return baking sheets to turned-off oven. Let stand in oven 10-15 minutes to evacuate steam.

Serve as is, fill with pudding or creme patissiere using a pastry bag, or slice open and fill with anything from ice cream to chicken salad.