½ teaspoon salt (if you use salted butter, reduce this to ¼ teaspoon)
1 cup water
1 cup bread flour (all-purpose is okay, too)
4 eggs
Instructions
Heat oven to 425 F.
Put the butter and water in a medium pan on high heat and bring to a boil.
Stir in the flour and salt. Turn down to medium and stir until the dough comes away from the sides of the pan and forms a ball. Don't agonize over this...if it's sticking together in a shape that's even close to a ball, it's done! It won't take long.
Put the dough into a large bowl. If you're using a stand mixer, use your flat beater or sturdy whips. If you're mixing by hand, a wooden spoon is perfect. Add the eggs one at a time, mixing well after adding each egg.
On a large ungreased cookie sheet, drop by heaping tablespoons. You should be able to get them all on one pan.
Bake for 20-25 minutes, or until the puffs are a medium golden color. You want them to be nice and dry, so if in doubt, give them another minute.
Move the puffs onto a rack to cool.
When cool, cut the tops off, pull out any doughy pieces, and fill.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=633