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1
Preheat your oven to 400 F. Line a large cookie sheet with parchment paper. If you don't have any parchment paper in your kitchen you can grease and flour your cookie sheet. Set the cookie sheet aside.
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2
In a large saucepan (about 3 quart size), combine your butter, water and salt over medium high heat until the mix melts and starts to boil. Remove the pan from the heat.
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3
Add all of the flour immediately. Stir rapidly (I like to use a wooden spoon) and continue to stir until the pastry dough no longer sticks to the side of the pan and begins to form a ball.
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4
Next add the eggs, one at a time. Stir the dough until it is smooth and free of any lumps.
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5
Using a quarter cup measuring cup, spoon the batter onto the cookie sheet. Leave 3 inches between each ball of batter. Smooth the tops of each cream puff with a moistened finger tip.
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6
Bake 40-45 minutes or until golden. Remove the pastries from the oven and poke a couple of holes in the top of each pastry with a toothpick. This allows the steam to escape.
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7
Turn off the oven and return the pastries to the oven for ten more minutes.
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8
Remove the pastries from the oven and cool completely on a wire rack.
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9
Before serving slice the puffs in half, remove any moist dough that remains and fill with your favorite filling. Drizzle with chocolate sauce or dust with powdered sugar, if serving as a dessert.
