Cream Puff Shells
1 cup sifted all purpose flour
1/8 tsp. salt
1 cup water
1 block butter or margarine
4 eggs
In medium saucepan, over high heat, put in water and butter and heat to boiling stirring constantly. Remove from heat, add dry ingredients all at once beating constantly with wooden spoon. Return saucepan to low heat, cook, beating constantly, until mixture leaves sides of pan in smooth compact ball - about 1 minute. Transfer dough to a large bowl, with electric mixer at medium speed, beat in eggs, one at a time. Drop batter by tablespoon onto greased and floured cookie sheet, forming balls if possible. Bake in preheated 375° oven for 30 minutes. Turn oven off; allow shells to rest in oven for 20 minutes; remove with spatula to rack, cool away from draft. When cooled, with sharp knife, split center horizontally; with spoon fill in with cream filling of your choice.
