Ingredients:
Instructions:
Heat the water, butter and salt to boiling. Remove from the heat and add the flour all at once, stirring vigorously until the mixture leaves the sides of the pan and forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat for a few seconds while beating briskly. Cool slightly. Add the eggs one at a time and beat until the mixture is smooth after each egg.
Drop the mixture by the spoonful onto a greased baking sheet, leaving two inches between the puffs to permit spreading. Bake in a hot oven at 450° for 15 minutes, then reduce the heat to 350° and bake for 30 additional minutes or until no bubbles of fat remain on the surface and the sides of the puffs are rigid. Remove and let cool, then cut a cap off each puff and fill, then replace the cap.