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

Preheat oven to 375 degrees. Grease 2 large cookie sheets. In a 2 quart sauce pan over medium heat, heat butter, water and salt until mixture boils. Remove from heat. Add flour all at once. With a wooden spoon stir vigorously until mixture forms a ball and leaves side of pan. Add eggs to mixture, 1 at a time, beating well (with wooden spoon) after each addition until smooth. Cool mix slightly. Using large spoon, drop batter onto cookie sheets in 12 large mounds, 3" across. Bake approximately 40 to 50 minutes or until golden brown.

Remove from oven. Cut a slit into side of each puff (just stab with a knife). Return to oven and bake 10 minutes. Turn off oven and dry puffs in oven for 10 minutes. Cool. Slice top off of each puff and fill with ice cream or filling of choice. Replace top of puff and top with hot fudge. Yield: 12.