Cream Puffs

Cream Puffs
1 c. water
1 stick butter
1 c. flour
5 eggs

Preheat oven to 425.
Add 1 c. water and 1 stick butter to heavy saucepan. Heat until butter has completely melted and is boiling. Turn off heat and add 1 c. flour stirring until a ball is formed from dough. Add 1 egg and stir until smooth. Add remaining eggs, one at a time, until smooth. With a tablespoon add one dollop onto heavy cookie sheet forming approximately 16 cream puffs. Place into preheated over. Reduce heat to 375 for 30 – 35 minutes. There should be no water blisters on cream puffs when you remove from the oven. If there are water blisters, return to oven for additional 5 minutes. For the first 30 minutes of cooking DO NOT OPEN the oven or cream puffs will fall.
Let cool and cut or pastry bag chocolate pudding, whipping cream or your favorite flavoring. Top creampuffs with sifted powdered sugar or melted chocolate.