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1
Preheat oven to 425 degrees.
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2
Lightly, but thoroughly, butter a jellyroll pan.
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3
Sprinkle the pan with flour and shake it around until well coated.
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4
Shake and tap out excess flour.
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5
Add the water to a saucepan and add the eight tablespoons of butter and salt to taste.
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6
Bring to the boil and add the flour, all at once, stirring vigorously and thoroughly in a circular fashion until a ball is formed and the mixture cleans the sides of the saucepan.
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7
Add one egg, beating thoroughly and rapidly with the spoon until it is well blended with the mixture.
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8
Add another egg, beat and so on.
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9
When all the eggs are added, fit a pastry bag with a round-tipped, number 6 pastry tube.
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10
Spoon the mixture into the bag.
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11
Holding the pastry bag straight up with the tip close to the floured surface of the pan, squeeze the bag to make mounds of pastry at intervals all over the pan.
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12
There should be about 24 mounds.
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13
The mounds may have pointed tips on top.
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14
To flatten these, wet a clean tea towel and squeeze it well.
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15
Open it up, fold it over in thirds.
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16
Hold it stretched directly over the mounds, quickly patting down just enough to rid the mounds of the pointed tips.
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17
Do not squash the mounds.
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18
Place the pan in the oven and bake 30 minutes or until the cream puffs are golden brown and cooked throughout.
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19
Remove and let cool.
