Cream Puffs

In a medium size sauce pan, bring water to boil.

Add melted butter and reheat to boiling point.

Add flour, stirring rapidly.

By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.

Remove from the heat immediately.

Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.

Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.

If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.

Preheat oven to 400 degrees; and bake for 5-7 minutes.

Reduce the heat to 200 degrees; and bake for 30 minutes.

They should be a nice golden brown in color.

Makes 72 small or 16 large cream puffs.

Cool.

Split horizontally and fill with your favorite filling.

For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.

For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.

Very versatile and they freeze unfilled, very well.