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

Add butter and salt to water in a double boiler. When butter melts add flour all at once until paste leaves the sides of pan and forms a ball. Remove from heat. Cool slightly and beat in whole eggs one at a time, beating briskly (use wire whip) after each addition. Drop paste by demitasse spoon on buttered baking sheet and bake at 375 for 25 minutes or until paste is puffed and cakes are dry and browned. Cool on rack and fill or freeze until wanted. Fill with pudding, ice cream or whipped cream and pour chocolate sauce over the top before serving.