Puffs:
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
Instructions:
1. Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
2. On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
3. Make a filling. I like this filling recipe or use pudding in them. Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Can drizzle melted chocolate on top or sprinkle powdered sugar if desired. After putting in filling I also topped with this whipped cream before putting on puff lid.
4. Cover; refrigerate until serving. Store covered in refrigerator.
*A little puff pointer: Make sure the cooked dough is still warm when you drop it onto the cookie sheet. Not to worry, it’s supposed to be a little sticky and paste-like.
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