Cream Puffs

1	c.	Water
1/2	c.	Butter
1/8	tsp.	Salt
1	c.	All-Purpose Flour
4		Eggs
3	c.	Whipped Cream, Pudding, or ice
		Powdered Sugar — (optional)

1.	Preheat oven to 400 degrees F.
2.	Grease a baking sheet.
3.	In a medium saucepan combine water, butter, and salt.
4.	Bring to boiling.
5.	Add flour all at once, stirring vigorously.
6.	Cook and stir until mixture forms a ball.
7.	Remove from heat and cool for 10 minutes.
8.	Add eggs, one at a time, beating well with a wooden spoon after each addition.
9.	Drop 12 heaping tablespoons of dough onto prepared baking sheet.
10.	Bake for 30 to 35 minutes or until golden and firm.
11.	Transfer cream puffs to a wire rack and let cool.
12.	Cut tops from puffs; remove soft dough from inside.
13.	Fill with whipped cream, pudding, or ice cream.
14.	Replace tops.
15.	If desired, sift powdered sugar over tops.

^{Makes 12 cream puffs}
^{Eclairs: Prepare as above, except spoon dough into a decorating bag fitted with a large plain round tip (about 1/2-inch opening).
Pipe 12 strips of dough, 3 inches apart, onto a greased baking sheet, making each strip 4 inches long, 1 inch wide, and 3/4 inch high.
Bake, cool, and split, as in steps 2 and 3.
Fill eclairs with whipped cream or pudding.
Frost with Chocolate Glaze.
Makes 12 eclairs.}
^{Mini Puffs: Prepare as above, except drop dough by rounded teaspoons 2 inches apart onto greased baking sheets.
Bake, one sheet at a time, in a 400 degree F oven for 25 minutes (keep remaining dough covered while first batch bakes).
Cool, split, and fill as in steps 2 and 3.
Makes about 30 mini puffs.}