Cream Puffs

Pour boiling water over butter in a saucepan; place over heat and stir until butter melts.

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.

Remove from heat and cool.

Add unbeaten eggs, one at a time, beating to a smooth paste after each one. Then beat the mixture until smooth and velvety.

Drop by heaping tablespoonfuls onto a greased baking sheet, keeping about 3-inches apart.

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.

This will cook the centers thoroughly, but puffs should become no browner.

Remove to a cake rack to cool. When cold, cut off tops with a sharp knife.

Fill with cream filling, whipped cream or ice cream and replace tops.

Makes 10 large cream puffs.