|Eggs||4 , room temperature|
|Margarine||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs) (unbleached)|
|Eggs||4 (at room temperature)|
Preheat oven to 400°.
Heat water and margarine to a rolling boil in a heavy saucepan.
Quickly stir in flour with a wooden spoon.
When mixture looks smooth and forms a ball, stir faster until spoon will leave a smooth imprint on the paste.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition.
When all eggs are added and mixture is smooth but not slippery, drop dough by slightly rounded tea-spoonfuls onto an ungreased baking sheet.
Bake 25 to 30 minutes or until puffed and golden.
Slice puffs and remove any uncooked bits inside, readying the puffs to be filled.
Spoon Filling into puffs.
If not served immediately after filling, puffs may be reheated in a 350° oven for about 10 minutes or until heated through.