Cream Puff Shells

½ c. butter (margarine or Crisco may be used) 1 c. water
¼ tsp. salt 1 c. sifted flour
4 fresh eggs (room temperature)

In a 3-qt. saucepan, over high heat, heat water, butter and salt until mixture comes to a rolling boil. Reduce heat to low, and add flour all at once and stir vigorously with a wooden spoon for about one minute or until the mixture forms a ball and leaves the sides of the pan.

Remove from heat and let cool for a few minutes. Beat eggs into mixture until thoroughly blended. (You can add eggs one at a time beating after each addition or add al at once and beat with a mixer until batter is smooth.)

Drop paste by ¼ cupfuls onto a greased cookie sheet about two inches apart. (For tiny cream puff shells use 1 tsp. past for each shell).

Bake in a 400 oven until puffed and golden—about 35-40 min. for large puffs and about 25-30 minutes for small puffs. As you remove the shells, be VERY careful when moving them so they don't deflate. Cool shells away from a draft. Cut off tops and remove any soft dough from the middle. Fill as desired.