I doubled this recipe to make enough for extras, they keep well.
Preheat oven to 375*f/190*c
½ cup boiling water
¼ cup butter
½ cup sifted flour
2 eggs –room temp
In a medium saucepan:
Bring water, butter and salt to a boil.
Add all of the flour at once and beat until mixture forms a ball.
Remove from heat and beat for 2 minutes just to cool mixture off a bit.
Add one egg at a time beating well after each addition.
Beat until finish is nice and smooth and a bit shiny.
Grease your baking pan or line it with parchment paper.
Using 2 spoons
Drop big dollaps (about 2 tablespoons in size), onto the baking sheet
keeping them about 2” apart.
Bake 50 minutes or until golden brown.
Remove from oven and pierce each cream puff with a knife to allow steam to escape.
Return to oven for another 10 minutes.
Remove from oven and let cool completely.
Before serving slice tops off .
Clear any pastry that is still moist and in your way of making a well for filling.
Fill with your favorite filling.
This time I used whipped crème and fresh berries but you can easily make another delicious dessert and fill these with ice cream, top with hot chocolate sauce to make the perfect Profiteroles !!