Cream Puff Shell

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 15 minutes at 425 in a PREHEATED oven. Turn oven down to 350 for 15 minutes. Bake until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.