|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
Melt butter in 1/2 cup boiling water.
Add flour and salt all at once; stir vigorously.
Cook and stir till mixture forms a ball that doesn't separate.
Remove from heat; cool slightly.
Add eggs, one at a time, beating after each till smooth.
Drop by heaping tablespoons 3 inches apart on greased cookie sheet.
Bake at 450Â° for 15 minutes, then at 325Â° for 25 minutes.
Remove from oven; split; remove excess moist membrane.
Turn oven off; put cream puffs back in to dry, about 20 minutes.
Cool on rack.
Wrap extra cream puffs tightly in moisture vapor proof material; label with contents and date; freeze.
To serve, fill with pudding, whipped cream, or ice cream and top with favorite sauce