Snack Cream Puffs (Helen Maskell)
Bring to boil: ½ c. water; ¼ c. butter Add: ½ c. flour; ¼ t. salt Cook over medium heat until mixture forms a ball, leaving both sides of pan. Remove from heat.
Add: 2 eggs, one at a time, beating until smooth and glossy. Drop by teaspoonfuls on greased cookie sheets. Bake @ 425° for 13-17 minutes. Cool. Split & fill. Makes 55 mini cream puffs. Dough may be covered & stored in refrigerator up to 3 days.