Directions
1COMBINE butter, water, salt and sugar in a saucepan and bring to a boil. Reduce heat and dump in flour. Immediately stir vigorously and continue stirring for 2 minutes. Let pan stand off the heat for 5 minutes.
2Place the knife in the processor. Add the flour mixture to the bowl and process for 10 seconds. Add the eggs and process for 30 seconds. (Dough can be baked right then, or kept in the fridge for one or two days until needed.) For small appetizer puffs, drop the mixture by teaspoonfuls onto a buttered or non-stick baking sheet. For the larger puffs, use heaping tablespoonfuls. Leave space between them they will swell as they bake.
3Bake the puffs in preheated 425-degree oven for about 20 minutes until they are puffed and a light, golden brown. Cool completely before cutting them open to fill. Recipe makes about 16 small puffs or 8 large puffs.
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