Puffs for Filling (Pate a Choux)
1 cup water
1/2 cup (1 stick) butter
1/4 tsp salt
1 cup flour
4 eggs
Heat water, butter & salt to a full rolling boil in a large saucepan.
Add flour all at once while still on the heat. Stir vigorously with a wooden spoon until mixture forms a thick smooth ball that leaves sides of pan clean. Cook and stir one more minute. Remove from heat; cool slightly.
Add eggs, one at a time, beating well after each addition until paste is shiny-smooth.
Pipe or drop by tablespoonfuls, or desired size onto ungreased cookie sheets.
Bake at 425 for 10 minutes, reduce heat and cook at 350 for 20 additional minutes (more if need for bigger size). Cool.
Slice off tops and fill with with choice of filling: tuna, egg, chicken salad, cheese spread, etc.
Variation: To make Cheesy Puffs (Gougeres), stir in 1/2 cup finely grated cheese
Makes 30-40 small puffs