Heat to boiling point in sauce pan.:

1 c. water and 1/2 c. butter

Stir in:

1 cup flour

Stir constantly over low heat until mixture leaves the pan, and forms into a ball (about 1 minute). Remove from heat. Cool.

Beat in, 1 at a time:

4 eggs

Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry. Allow to cool slowly, away from drafts. Cut off tops with sharp knife. Scoop out any filaments of soft dough. Fill with sweetened whipped cream or cooked vanilla custard. Replace tops. Dust with powdered sugar. Serve cold. Note: Drop at least 3 or 4 inches apart on cookie sheet. Yields 8 puffs.