1 stick butter
1 c. water
Dash of salt

Bring to rolling boil. Mix in very well 1 cup flour, by hand. Break in 1 egg at a time and beat well with wooden spoon. Beat until eggs disappear, remember one at a time and until smooth. Drop by spoonsful; however larger you want them or pipe through a pastry bag onto cookie sheets, making sure they won't touch while baking or they will fall. Bake at 400-425 degrees until puffed and golden and look dry. May have to adjust heat if browning too quickly, being very careful while opening oven door if you don't have an oven light. Fill with custard, chicken salad.

For a cream puff: Fill with custard or pudding. Dust tops with powdered sugar. For Eclair: Fill with custard or pudding and top with a rick cooked chocolate icing.