2 1/2 oz. flour
1 1/2 oz. butter
2 eggs
Pinch of salt
5 fl. oz. water

Sieve flour and salt together. Bring water and butter together to a boil. Shoot flour in all at once as you remove pan from the heat. Beat together until mix forms a ball and leaves the pan clean. Cool. Beat eggs well. Add to the mix a bit at a time, beating well. You may not need all the egg. The mixture should be smooth and shiny, but still hold it's shape.

Spoon small blobs of mixture (about the size of a walnut) onto a greased cookie sheet and bake at 400 degrees for about 25 minutes. They should be browned and crisp with the insides dry. As soon as they are removed from the oven, punch a small hole in the bottom of each one to allow any steam to escape. The puffs can be filled with a variety of savoury fillings (cream cheese with garlic, tuna and mayonnaise, etc.) or fill with whipped cream and pour over chocolate sauce. Puffs can be frozen, but do not fill until ready to use. If they are a little soft, crisp in a hot oven. These are good for parties or picnics, as most of the work can be done a week or so ahead of time, then the puffs filled as required.