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1
Heat butter in boiling water.
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2
Add in flour and salt all at once and stir vigorously.
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3
Cook, stirring constantly, till mix forms a ball which does not separate.
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4
Remove from heat and cold slightly.
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5
Add in Large eggs one at a time, beating vigorously after each addition till the mix becomes very smooth.
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6
Drop from tip of tsp.
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7
about 1 1/2 inch apart onto a greased cookie sheet.
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8
Bake in warm oven (450 degrees) about 10 min, then in slow oven (325 degrees) for 10 min.
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9
Remove with spatula and cold on rack.
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10
Yield: Approximately 4 dozen.
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11
For crisper cream puffs, turn oven off.
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12
Cut the tops from puffs and allow them to stay in oven 15 min to dry out completely.
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13
Cold on rack.
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14
Can be filled with custard, whipped cream, tuna or possibly ham salad.
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15
After puffs have been filled, refrigeratein refrigerator.
