Cream Puffs

Directions

1. 1
   Pour boiling water over butter in a saucepan; place over heat and stir until butter melts.
2. 2
   Add flour all at once and stir constantly with a wooden spoon until the mixture leaves the side of the pan and forms a ball.
3. 3
   Remove from heat and cool.
4. 4
   Add unbeaten eggs, one at a time, beating to a smooth paste after each one. Then beat the mixture until smooth and velvety.
5. 5
   Drop by heaping tablespoonfuls onto a greased baking sheet, keeping about 3-inches apart.
6. 6
   Bake in hot oven (450°) for 15 minutes or until well puffed and delicately browned, then reduce the heat to 300° (slow) from 30 to 40 minutes longer.
7. 7
   This will cook the centers thoroughly, but puffs should become no browner.
8. 8
   Remove to a cake rack to cool. When cold, cut off tops with a sharp knife.
9. 9
   Fill with cream filling, whipped cream or ice cream and replace tops.
10. 10
    Makes 10 large cream puffs.