|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
In medium saucepan, combine water and butter; bring to a boil.
Remove from heat.
Beat in flour and salt until dough forms a ball and leaves sides of pan.
Add eggs, one at a time, beating after each addition until smooth.
Drop batter in 6 mounds onto ungreased baking sheet.
Convection Bake at 400°F for 15 minutes.
Puncture each puff twice with toothpick to release steam.
Continue baking 5 to 8 minutes or until golden brown.
Remove from baking sheet and cool on wire rack.
Split puffs and remove any soft dough from inside.
Fill with pudding or ice cream.