1 c. water
1/2 c. butter
1 c. flour
4 eggs

Heat water and butter to rolling boil. Stir in flour, stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time. Continue to beat until smooth. Drop by teaspoon or tablespoon onto ungreased cookie sheet. Cream puff will increase 2-3 times in size when baking.

For petite uniform shape, use a pastry tube, and squeeze out small balls.

Bake at 400 degrees 30-40 minutes or until puffed and golden. Cool away from draft. Cut off tops, pull out any soft dough fibers. Fill puffs with filling, replace tops, dust with powdered sugar or chocolate icing.

Petite Puffs: Instead of cutting off tops, use pastry bag, and fill puff by poking hole in puff and squeezing in filling. Refrigerate, or freeze until serving.

Fillings: Fill with ice cream, fruit filling, sweetened whipped cream, or Pudding Cream Filling.

Blend 1 small package instant pudding and 1 cup milk on low. Add 2 cups chilled whipping cream, beat 2 minutes until soft peaks form.

Chocolate Icing: Melt 1 ounce unsweetened chocolate and 1 teaspoon butter. Stir in 1 cup confectioners sugar and 2 tablespoons hot water. Beat until smooth.