|Butter||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Whole eggs||4 , unbeaten|
Bring butter or margarine and water to boil in saucepan.
Add flour and salt all at once.
Beat vigorously over low heat until mixture leaves side of pan and forms a ball.
Remove from heat; beat in 1 whole egg at a time and after each addition beat until smooth.
Or transfer the hot paste to a beater bowl, and beat in 1 egg at a time.
When all eggs have been added, continue beating until mixture is glossy.oven heat and return puffs to oven about 10 minutes to dry out centers.
Cool, and when cold fill with whipped cream or other filling.
Spread with Apricot Glaze or other appropriate glaze.
Makes about 18 medium puffs.
Recipe can easily be halved for smaller quantities.
Eclairs: Shape paste into rectangles, about 1" x 4" using pastry bag or spoon.
Round sides and top.
Bake as for Cream Puffs.