1 stick butter
1 c. water
dash of salt
1 c. flour
2 eggs

Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup flour very well (by hand).

Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs disappear. Remember to add one egg at a time and beat until smooth after each addition.

Drop by spoonfuls, however large you'd like them. Pipe through a pastry bag onto cookie sheets, making sure they won't touch while baking or else they might cook togeather.

Bake at 400-425 degrees until puffed and golden and they look dry, though the center will still be soft.

You may have to adjust heat if they brown too quickly, being very careful while opening oven door if you don't have an oven light.

Good for all things that you normally use puff pastry for, from puddings, to eclairs, to about anything else you need a good dough for.

Enjoy!

Submitted by: Nancy Mage