Basic Choux Pastry

half cup butter or margarine
1 cup water
1 cup sifted enriched flour
1/4 teaspoon salt
4 eggs

Bring water to a boil and melt in butter
Add flour and salt all at once
Cook, stirring occasionally, until the mixture forms a ball which pulls away from the sides of the pan
Add eggs one at a time, beating until smooth

For large cream puffs:
Place 10 scoops of dough on greased cookie sheet
Bake at 450 degrees for 15 minutes, then at 325 degrees for 25 minutes, then split and dry for 20 minutes in warm oven

For small cream puffs:
Place drops of dough about 1 1/2 inches apart on greased cookie sheet (makes 5 dozen)
Bake at 425 degrees for 10 minutes, then at 325 for 10 minutes, then split and dry in warm oven for 10 minutes
Fill with custard or cream filling
Drizzle with chocolate sauce or dust with powdered sugar if desired