Basic Cream Puff Shells

The first time I decided to try making cream puffs I was pretty intimidated.  They seemed so complicated and I was sure my first attempt would be horrible.  Wrong!
The cream puff is so easy to make that it's kind of shocking! 
This is a basic recipe for the cream puff, and it works equally well with sweet or savory fillings.
In fact, try them with my Chicken Salad recipe, or my Pumpkin Spiced Cream Puffs recipe. 
Go ahead, give this recipe a try.  Your friends will think you've become a pastry chef!

Cream Puff Shells

1 c. water

1/2 c. butter or shortening

1/4 tsp. salt

1 c. flour

4 eggs

Preheat the oven to 450 degrees.
In a large sauce pan, bring the water, salt and butter to a boil.  Make sure the butter has completely melted.  When the water mix reaches a boil, add the flour and stir until the mix forms a ball, and pulls away from the sides of the pan.

Remove from heat.
With an electric mixer, add the eggs, one at a time, mixing well after each addition.

Here is the dough after adding 1 egg.

Consistency of dough after all the eggs have been incorporated.

Drop by large tablespoon onto greased or parchment lined baking sheets.  Bake at 450 degrees for 15 minutes.  Reduce the oven heat to 350 degrees and continue baking for 20 minutes.
The puffs should be golden in color, and if you tap lightly on the top they will sound slightly hollow.

Remove to wire racks and cool completely.
Once completely cool, slice the top 1/3 of the puff off, and set it aside.  Remove any dough that is in the puff.

Fill with your choice of filling,savory or sweet and replace the top.  Dust with powdered sugar or drizzle with chocolate, whatever makes you happy, and that's it!