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1
In a medium saucepan heat butter in the boiling water.
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2
Ad flour and salt all at once.
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3
Stir vigorously by hand till the flour is well blended.
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4
Cook and stir flour mix over medium heat till the mix forms a smooth ball which holds together and doesn't separate.
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5
Remove from heat and cold for 10 min.
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6
(This short cooling period prevents the Large eggs form cooking before they can be blended into the batter.)
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7
Add in the Large eggs, one at a time, to the batter, beating vigorously about 1 minute till smooth after each addition.
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8
When beating is complete, batter should appear smooth and thick, and be slightly sticky to the touch.
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9
Drop batter by heaping Tbsp.
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10
onto a greased baking sheet, using about 1/4 c. batter for each.
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11
Space puffs about 3 inches apart.
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12
A rubber spatula can be sued to push the sticky batter from the spoon.
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13
Bake puffs at 400 degrees for 30-35 min or possibly till golden and puffy.
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14
Remove puffs from oven.
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15
With serrated knife, split puffs in half horizontally, removing any soft dough inside.
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16
Cold thoroughly on wire rack.
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17
Fill with pudding and Cold Whip or possibly ice cream.
