1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup flour
Preheat oven to 400 degrees. In a medium saucepan, combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each egg.
Drop dough by the tablespoon (I made 20) onto a greased baking sheet. Use a second spoon to scrape the dough off. Swirl into a ball shape.
Bake at 400 degrees for 20-25 minutes, until golden brown. Watch them closely near the end.
Remove to cooling rack and cool completely.
You can get creative with the filling. Pastry cream, whipped cream, cream cheese, even boxed pudding... they are all delicious! This is one option for cream cheese filling:
1 8 oz brick cream cheese
3/4 cup sugar
1 pint whipping cream (or tub of whipped topping)
**Reserve 1/4-1/2 cup cream for chocolate topping
1 tablespoon vanilla
Beat whipping cream and sweeten to taste. Set aside. Beat cream cheese until smooth. Add vanilla and keep beating. Add sugar, a little at a time. Fold in whipped cream.
Spoon filling into a pastry bag. Poke the tip into a hollow spot in each cream puff and squeeze the filling in. I like a lot of filling, so I fill it until all the hollow places are full of cream.
1 bag chocolate chips (I prefer milk chocolate, but any kind will do!)
Bring whipping cream to a boil. Pour over chocolate chips and stir until chocolate is melted evenly. Spoon evenly on top of each cream puff.
Refrigerate cream puffs until service.
I brought these to a baby shower, so I added pink food coloring to the filling and drizzled them with pink chocolate just to make them a little more festive and girly.