Cream Puffs

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I make these little gems often.  They are really simple, using what most of us already have in our refrigerators and cabinets!

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1 cup water
1 stick butter, melted
1/2 teaspoon salt
1 cup flour
4 eggs
powdered sugar for dusting

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Bring the water, butter and salt to a boil.
Stir in th flour, until the ixture forms a ball.
Whip in the eggs, all 4 at once, until the mixture is smooth and glossy.
Scoop the dough onto a lightyly-greased cookie sheet.
Bake for 40-50 minutes at 400° or until goldwn brown.
Cut off the tops and allow the puffs to cool.
(do not allow the puffs to cool with the tops on, they will be doughy inside)
Once cooled, pick out some of the dough and throw it away.
Fill the puffs with whatever filling you wish and replace the tops.
Dust with powdered sugar.

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Note:  I use a #12 scoop, which makes 4 baseball-sized cream puffs.

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