*** This recipe can be used with either Cream Puffs or Eclairs. In saucepan, place water, butter and salt. Bring to a boil. Remove from the heat. Stir in flour all at once. Cool for 1 minute. Add eggs one at a time, beating well after each egg. Mixture should be glossy and smooth.
For Cream Puffs:
Place mixture in a pastry bag and pipe 1 inch mounds onto a greased cookie sheet 2 inches apart (eclairs-see eclair recipe). Bake for 15 minutes at 450F. Reduce heat to 350F and bake additional 10 minutes or until shell are golden brown and rigid. Fill cooled shells with cream filling.
Yield: 36 Pastries
Cajun Country -- New Iberia, Louisiana