Cream Puffs

Makes 8 puffs

If you double the recipe, make 2 separate batches.

1 cup water
1/2 cup butter
1 cup flour
4 eggs

French custard
Chocolate sauce

Puff Directions:
Preheat oven to 425.
 In a medium saucepan, bring the water and butter to a rolling boil.
Turn heat to low then dump in the flour. Stir vigorously until the mixture leaves the bottom of the pan (about 1 minute).
Remove from heat and beat in the eggs thoroughly, one at a time.
Beat until smooth and velvety.
Drop from a spoon onto an ungreased baking sheet. (Makes about 8)
Bake for 20-25 minutes or until dry.
Remove from oven and cool slowly.

To serve:
Cut open the puffs, scoop out the extra filling, fill with custard, set the top back on, and drizzle with chocolate sauce.