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

Preheat oven to 450 degrees. Bring water to a boil. Add butter and salt. Bring to a boil again. Add all the flour at once, stir until the dough leaves the side of the pan and forms a ball. Remove from heat and add 1 egg at a time, beating well after each one.

Drop by spoon onto cookie sheet, leaving 1" to 1 1/2" between. NOTE: Use a teaspoon for smaller puffs or tablespoon for larger.

Bake in a 450 degree oven for 20 minutes. Turn heat down to 350 degrees for 20 minutes. Remove from pan and cool. Cut across upper half. Remove any soft dough in center. Fill with one of the suggestions below:

Whipped cream
Non-dairy cream
Puddings
Ground meat: chicken salad, ham salad or roast beef as prepared for sandwiches as hors d'oeuvres

My favorite filling is: mix one box (3 1/2 ounces) instant pudding mix, any flavor. Use 1 1/2 cups milk. When set, mix 1/2 pudding and 1/2 non dairy cream together. Blend well. Fill puffs.

A surprise cream puff may be made by adding 1 whole strawberry or pineapple chunk in the center of each when filling.