1 c. water
3 oz. butter, cut in pieces
1 c. flour, sifted
4 eggs, lg. size
1/8 tsp. nutmeg

Preheat oven to 425 degrees. Bring water and butter to boil, turn down heat, add flour and spice all at once and beat vigorously for 2 or 3 minutes. The dough will form into a mass.

Add eggs one at a time and blend until smooth. Spoon onto baking sheet 2 inches apart, using small amounts to make hors d'oeuvre shells and larger amounts for dessert shells.

Bake 20 minutes for larger pastries, and less for smaller ones. They will double in size. When baked, remove and pierce side to let out steam.

When cold, fill shells with a French cream for dessert.