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

In a medium saucepan melt butter in the boiling water. Ad flour and salt all at once. Stir vigorously by hand until the flour is well blended.

Cook and stir flour mixture over medium heat until the mixture forms a smooth ball that holds together and doesn't separate. Remove from heat and cool for 10 minutes. (This short cooling period prevents the eggs form cooking before they can be blended into the batter.)

Add the eggs, one at a time, to the batter, beating vigorously about 1 minute until smooth after each addition. When beating is complete, batter should appear smooth and thick, and be slightly sticky to the touch.

Drop batter by heaping tablespoons onto a greased baking sheet, using about 1/4 cup batter for each. Space puffs about 3 inches apart. A rubber spatula can be sued to push the sticky batter from the spoon.

Bake puffs at 400 degrees for 30-35 minutes or until golden brown and puffy. Remove puffs from oven. With serrated knife, split puffs in half horizontally, removing any soft dough inside. Cool thoroughly on wire rack. Fill with pudding and Cool Whip or ice cream.