1/2 c. butter
1 c. water
1 c. all-purpose flour
1/4 tsp. salt
4 eggs

In a medium saucepan melt butter. Add water; bring to boiling. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly, about 5 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition for 1-2 minutes or until smooth.

Drop batter by heaping tablespoon 3 inches apart onto a greased baking sheet. Bake in a 400 degree oven about 30 minutes or until golden brown and puffy. Remove from oven; split, removing any soft dough inside. Cool on a wire rack. Fill with whipped cream, pudding, ice cream or fruit mixture. Makes 10.

Eclairs: Prepare dough as for Cream Puffs. Spoon some of the dough into a pastry tube fitted with a number 10 or larger tip. Slowly pipe strips of dough through the tube onto a greased baking sheet, making each eclair about 4 inches long, 3/4 inches wide and 1/2 inch high. Bake in a 400 degree oven for 30 minutes. Split and cool as directed above. Fill with pudding or fruit filling; frost with a chocolate or vanilla icing. Makes 12-14 eclairs.