(about 2 ½ cups)
1 cup all-purpose flour
1 cup water
1 stick unsalted butter, cut into small pieces
½ tsp. salt
4 large eggs, at room temperature (VERY important!)
1 large pastry bag
One ½ inch plain decorator tip (I don’t know if a zip-lock bag with the edge cut off would work, it could, but you would have to re-inforce it with maybe masking tape. I think it would be worthwhile to invest in the decorator tip and a package of disposable decorator bags)
Combine in a large, heavy saucepan:
1 cup water, the cut-up stick of unsalted butter and ½ tsp. salt.
Bring the mixture to a full boil over medium heat.
Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will become smooth, at which point you should stir faster.
Then, add one egg at a time, beating vigorously with a wooden spoon until totally incorporated and smooth; by the fourth egg will be shiny and if scooped up on the end of the spoon will stand erect.
Position a rack in the lower third of the oven and preheat to 400 deg. F.
Scoop the paste into a pastry bag fitted with a ½-inch plain tip and onto an ungreased cookie sheet pipe 1-inch to 1-1/2 inch little mounds about one inch apart (they spread and rise up).
Bake for 10 minutes. Reduce the heat to 350 deg. And bake until golden brown and very firm to the touch, about 25 minutes longer.
Slice in half (they will be hollow) and fill with your choice of:
1. Sweetened whipped cream
2. Whipped cream w/strawberries other berries of soft fruit mixed in
3. Puddings lightened with whipped cream
4. Ice cream