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Melt butter in 1/2 cup boiling water.
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Add flour and salt all at once; stir vigorously.
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Cook and stir till mixture forms a ball that doesn't separate.
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Remove from heat; cool slightly.
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Add eggs, one at a time, beating after each till smooth.
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Drop by heaping tbsp 3 inches apart on greased cookie sheet.
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Bake at 450° for 15 minutes, then at 325° for 25 minutes.
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Remove from oven; split; remove excess moist membrane.
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Turn oven off; put cream puffs back in to dry, about 20 minutes.
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Cool on rack.
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Wrap extra cream puffs tightly in moisture-vapor-proof material; label with contents and date; freeze.
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To serve, fill with pudding, whipped cream, or ice cream and top with favorite sauce.