Cream Puffs

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 1/2 c butter

1 c boiling water

1/4 t salt

4 eggs

1 c sifted flour

 

Melt butter in boiling water.  Add flour and salt, all at one time.  Stir vigorously.  Cook, stirring constantly until mixture forms a ball that doesn't separate.  Remove from heat and cool slightly.   Add eggs one at a time, beating hard fter each addition until mixture is smooth.  Fill the mirro press using tip #31.  Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets.  Bake at 450 for 15 minutes, then drop oven to 325 and bake another 25 minutes.  Remove from sheet and cool on wire rack.  When cream puffs are cold, cut hold in the side of each and fill with sweetened whipped cream.  Put through tip #33.  Makes 12 puffs.  

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