Cream Puffs

Everyone needs to know how to make these little darlins'. Make 'em big, make 'em small. Drop 'em free form or pipe into blobs or eclair shapes (about the size of a Ballpark Frank). Fill 'em with sweet (whipped cream, custard, fresh fruit, ice cream...) or savory (curried chicken salad, fresh crab, herbed cheese...) fillings...they're always a hit...so easy and impressive too!

Preheat oven to 400°

Heat to boiling in a saucepan:

• 1 cup water
• 1 cube unsalted butter

Add and stir continuously until the mixture is well-incorporated and pulls off the sides of the pan::

• 1 cup sifted flour

Cool mixture then beat in one-at-a-time until very smooth:

• 4 eggs

Drop by spoonfuls or pipe onto an ungreased baking sheet. Bake until dry and allow to cool slowly. About 45 minutes for large and about 20 minutes for small...watch 'em so they don't over brown.

Makes: 8 large puffs or 16 smaller ones (even more if you make "petits choux" which are little ones suitable for bite-sized fun).