2 oz. butter
2/3 c. water
2/3 c. flour, sifted
2 eggs, beaten
Custard pudding
Double cream whipped cream
Icing sugar
Melted plain chocolate

Mix water and butter in sauce pan. Heat gently to melt butter and bring to a boil. Remove from heat. Quickly tip in all the flour and beat to a smooth paste with a wooden spoon until it forms a ball in the center of the pan. Leave for 1 - 2 minutes to cool slightly. Add the beaten eggs a little at a time, beating vigorously until there is a sheen on the paste. Spoon the paste into 8 or 10 large mounds 3 inches apart on two dampened or buttered baking sheets, lifting the top of each one into a peak. Bake at 400 degrees 45 to 50 minutes. Split in halves horizontally with sharp knife to release the steam. Leave to cool completely on a wire rack. When puffs are cold, fill with custard or whipped cream. Dust icing sugar or top with melted chocolate.