4-5 eggs, room temperature
1 tbsp. sugar (optional)
1/3 c. butter
1 c. flour (all-purpose)
Pinch of salt
1 c. water or milk

FILLINGS:

1. Whipped cream sweetened with 3 tablespoons powdered sugar or Cool Whip.

2. 1/2 pudding of choice and 1/2 Cool Whip.

3. Favorite chicken or ham salad.

Preheat oven to 400 degrees. In a heavy pan boil together the water or milk, salt, sugar and butter. Add the flour all at once. Stir fast with wooden spoon until smooth. Stir faster. It will leave the side of the pan and spoon.

Remove from heat at once. Wait 1 minute. Add eggs one at a time. Beat while adding until dough will make a peak when scooped up on spoon end. Beat fast. Use dough at once.

Have a glass of water and a tablespoon ready. Grease a cookie sheet. Dip spoon in water. Let dough slide onto cookie sheet. Repeat. Space mounds 2-3 inches apart.

Bake 10 minutes. Reduce heat to 350 degrees. Bake 25 minutes longer. Turn oven off. Let dry in oven with door shut a few minutes. They must feel firm. Then cool away from any draft.

Slice puff in half, leaving a "hinge". (Use bread knife.) Fill just before serving. (To make small puffs for appetizers, use a teaspoon instead of a tablespoon).