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

Preheat oven to 450 degrees. In medium pan bring 1 cup water to boil; remove from heat. With a wooden spoon beat in 1 cup flour all at once. Return to low heat and continue beating until mixture forms a ball and leaves sides of pan. Remove from heat and beat eggs in one at a time, beating hard after each addition until mixture is smooth. Continue beating until batter is shiny and breaks into stands.

Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 45 to 50 minutes until puffed and golden brown. Should sound hollow when touched. Let cool. Cut off top crosswise. Spoon out any filaments from center. Fill with Cool Whip, ice cream, pudding or custard. Replace top. Frost if desired.

NOTE: Can be filled with chicken salad, tuna salad, etc.