1 Cup boiling water 1/2 Cup butter or margarine( I use butter ) 1/4 Tsp. Salt
1 Cup All purpose flour 4 Eggs
Combine boiling water, butter and salt in medium size saucepan. Place over low heat. Stir to melt butter. Bring to a boil.
Add flour all at once. Stir vigorously until it forms a ball and pulls away from sides of pan. Remove from heat.
Add eggs one at a time beating thoroughly after addition. Drop by spoonfuls onto greased or sprayed baking sheet leaving room for expansion.
Bake in 425 F oven for 30 min. They should look dry with no beads of moisture showing. When cool, cut top almost off or just pipe in whip cream. Sprinkle tops with icing sugar. Makes 12 large cream puffs, or 2/3 dozen smaller puffs. (bake shorter time)
You can deep fry also. Turn frequently, and cook for 12/15 minutes.