Choux Puff Paste for Eclairs and Cream Puffs

Bring to a boil:

1/2 cup butter
1 cup water
pinch  salt

Remove from heat.
Add 1 cup sifted flour all at once.
Return to heat and cook 1 minute
Remove from heat and cool 5 min.

Gradually beat in 4 eggs, one at a time into the cooled paste.
Spoon or use pastry bag for deisred shapes.
Poke hole on each to allow steam to escape.
Bake 20-30 minutes on an ungreased sheet.
Do not open oven until nearly cooked to check.

These freeze well.
Fill with pastry cream for eclairs or whipped cream for cream puffs.
Cover with chocolate glaze.