CREAM PUFFS

1 cup water

½ cup butter

½ tsp. salt

1 Tbs sugar

1 cup flour

4 eggs

Heat the butter, water, salt and sugar till it boils. Add the flour and all at once and stir vigorously until the mixture clings to the spoon. Remove from heat and cool slightly. Add the unbeaten eggs one at a time, beating thoroughly after each addition. Drop by spoonfuls on a greased cookie sheet, 1 ½ inches apart. Shape into rounds about 2 inches in diameter. Bake at 425 degrees for 10 minutes and then turn down the oven to 350 and cook for 20 - 30 more minutes until light golden brown. Immediately pierce with a sharp knife when they come out of the oven to release the steam. Fill with anything you like, including ice cream or french vanilla pudding. I also like to drizzle these with ganache.