Cream Puffs

1/2 c butter
1 c hot water
1 c flour
1/2 tsp salt
4 eggs

Preheat oven to 425. In saucepan, combine butter and water. Bring to a boil. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each. Form 12 mounds by dropping mixture 3 inches apart onto ungreased baking sheet. Bake 25-30 minutes or until golden brown. Turn off oven. Prick puffs with sharp knife for escape of steam; leave in oven 20 minutes to dry out centers. Cool. Split and fill with ice cream, whipped cream or pudding.