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1
Heat oven to 400F.
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2
Combine water, butter and salt in heavy 2-quart saucepan.
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3
Cook over medium heat 5-10 minutes or until mixture just comes to a full boil.
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4
Stir in flour vigorously 1 minute or until mixture forms ball.
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5
Remove from heat.
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6
Cool mixture 10 minutes.
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7
Beat in eggs, one at a time, until smooth.
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8
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet.
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9
Bake 30-35 minutes or until puffed and lightly browned.
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10
Pierce each puff gently with fork to allow steam to escape.
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11
Cool completely.
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12
Cut off tops; remove any filaments of soft dough.
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13
Just before serving, fill puffs as desired.
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14
Filling Suggestions:
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15
Ice cream, frozen yogurt, sherbet or sorbet.
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16
Dust cream puff tops with powdered sugar or unsweetened cocoa or drizzle with purchased ice cream topping.
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17
Whipped cream, pudding or pie filling.
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18
Top cream puffs with melted chocolate chips, melted jelly or preserves, or fresh berries.
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19
Chicken, seafood, tuna or egg salad.
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20
Fill each cream puff with about 1/2 cup salad.
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21
Variations: Mini Cream Puffs: Drop rounded tablespoonfuls of dough onto ungreased baking sheets.
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22
Bake 28-33 minutes.
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23
Cream Puff Ring: Drop rounded tablespoonfuls of dough onto ungreased baking sheet in 9-inch ring shape.
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24
Bake 35-45 minutes.
