Cream Puff Dough

1 cup water
8 TBS Butter
1/4 tsp salt
1 1/4 Sifted all Purpose Flour
4 Eggs

Preheat oven to 425. Lightly spray cookie sheet with vegetable pan spray or line with parchment paper
Place water, butter and salt in medium saucepan and bring to a boil. Lower the heat, add the flour all at once; continue to cook, stirring constantly until the mixture leaves the sides of the pan and forms a ball.
Remove from heat and let the mixture cool for 5-10 minutes. It will still feel hot but you should be able to hold a finger in it for a few seconds. Transfer the dough to a mixer and beat in the eggs one at a time, making sure each egg is well blended before adding the next.

Spoon out approximately 1/4 cup dough for each cream puff on to cookie sheet. Allow at least
2 inches between each puff for spreading. Bake 15 min and then reduce the oven Temp to 375 and bake for an additional 15 minutes. Turn off the oven, open the door a crack, and leave the pastry inside to cool for 30 min. Remove from the oven to cool completely. Carefully split the pastry, Fill and frost as desired. Fill with Cream Puff Filling or whipped cream as close to serving time as possible to prevent cream puffs from getting too moist