Creme puffs Heidi Harper

1 C water
1/2 C butter
1/8 t salt
1 C all-purpose flour
4 eggs
3 C whipped cream, pudding or icecream
powdered sugar (optional)

In a sauce pan combine water, butter and salt. Bring to boiling. Add flour all at once stirring vigorously. (it is important that you add the flour immediately after your mixture boils so that the liquid doesn't boil away.) Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto a grease baking sheet. Bake in a 400 degree oven for 30-35 minutes. (if you want mini creme puffs, drop dough by rounded teaspoons and bake about 18 minutes. Transfer creme puffs to a wire rack and let cool.

Cut tops from puffs, remove soft dough from inside and fill with your desired filling. Sift powdered sugar on top.

Only fill what you think you will eat, cause they do get soggy.