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1
Preheat oven to 425F.
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2
In a large pot, bring water and butter to a rolling boil. Stir in flour until the mixture forms a ball. Transfer the dough to a large mixing bowl. Let it cool down for 10 min. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
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3
By dipping a table spoon in melted butter, drop tablespoonfuls of batter onto an un-greased baking sheet.
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4
Bake for 20 to 25 minutes or until golden brown. Centers should be dry.
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5
Remove from the oven, arrange them in one layer on the surface and let them cool. Can be made ahead of time.
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6
When the shells are cool, split and fill them with the filling.
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7
Creme Patisserie Filling
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8
Using electric mixer mix eggs and sugar until pale, stir in flour and mix until incorporated.
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9
In a large pot bring milk to boiling (The milk will foam up to the top of pot when done, so watch carefully). Using wooden spatula add slowly egg mixture, whisking constantly to prevent curdling.
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10
Over medium heat bring the mixture to boil whisking constantly until the mixture becomes very thick.
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11
Remove from the heat. Cover with plastic wrap and let it cool for 1.5 hours or until the mixture is warm enough to melt butter. Stir in butter until is melted. Can be made ahead of time if refrigerated.
