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

Pour water over butter in saucepan. Keep boiling. Add sifted flour and salt all at once. Stir vigorously. Remove from heat. Let cool slightly, just a minute or two. Add 1 egg at a time, beating thoroughly. Drop by teaspoonfuls on ungreased cookie sheet.

Bake at 425°F for 30 minutes or until beads of moisture no longer appear on surface. Remove and cool completely on wire rack. When puffs are cooled, they will have a hollow pocket in center. Cut cap off and fill with favorite pudding filling. Replace cap and sprinkle with powdered sugar.