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1
Preheat oven to 425 degrees.
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2
Rub a baking sheet all over with butter and sprinkle with flour.
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3
Shake sheet back and forth until surface is coated with flour.
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4
Shake off excess.
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5
Put water in a saucepan and add 8 tablespoons butter, salt and sugar.
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6
Bring to a boil.
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7
Add 1 cup flour all at once, stirring vigorously around and around with a wooden spoon until a ball is formed and no mixture is left on the sides of the saucepan.
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8
Add one egg, beating vigorously and rapidly with the spoon until it is well blended with the mixture.
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9
Add another egg, beat until incorporated, and continue with remaining eggs until all are beaten in.
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10
Fit a pastry bag with a round-tipped No.
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11
6 pastry tube.
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12
Spoon mixture into the bag.
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13
Holding the pastry bag straight up with tip close to the floured surface of the baking sheet, squeeze it to make mounds of pastry at 2-inch intervals all over pan.
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14
There should be about 36 mounds.
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15
The mounds may have pointed tips on top.
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16
To flatten these, wet a clean tea towel and squeeze it well.
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17
Open it up, fold it over in thirds.
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18
Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips.
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19
Do not squash the mounds.
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20
Place pan in oven and bake 30 minutes, or until cream puffs are golden brown and cooked through.
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21
Remove and let cool.
