Choux Pastry, Pâté Choux

Put water, salt and butter over low heat to dissolve butter, then bring to a brisk boil.

When boiling, add flour.

Remove from heat and beat vigorously until a solid mass forms around the spoon. Cool naturally (not in refrigerator), then beat in eggs, one at a time.

Pipe mixture onto greased baking sheet.

Bake at 350° for 30 minutes until golden brown, light and hollow.

Cool on wire rack. Fill with cream of choice.