cream puffs

i made 8 batches of cream puffs today...sigh the first 4 batches didn't work out so really the 'crunchy little bits' don't count but AlOt of work went into them regardless of how they look. Each batch takes 4 eggs so with quadrupling it ..16 eggs and you need to stir the eggs one at a time...painful but worth the end result ...usually... well the good news is the first batch doesn't taste so bad. well if you don't know they are supose to be creampuffs ...haha otherwise ..yeah crunchy. Why you might ask did i ( i better confess i didn't do this alone...my dear husband stired --which is all the work) ok so why did we make 4 good batches of cream puffs? because it is for my father-in-law's birthday. When made right oh the joy....they look, smell and taste soooo good....yum yum!! we made them with three different kinds of filling..whipped cream, (of course) chocolate custard, (homemade) and vanilla custard (moms recipe) So we should be covered in tastebuds!! there will be 15 of us at the party...about that anyhow...and these bad boys are butes. i am so relived that they turned out. my mistake was i didn't boil the water first, i just added the butter and water together and brought it to a boil. Not the right way!! but no worries just follow directions and wala beautiful!! and very hard to keep... "hun want to make another batch...lol just kidding" good for building the bieseps....also good for the stomach enlargement....which no one wants at this stage of January.
on a side note: how many cream puffs are made from a batch- well i have 56 big daddy-o puffs from my quadrupling huge batch so roughly i would have had 14 in a single batch. but they could have more if i made them a civilized size. these are three bite-fulls per puff....mercy.

Cream Puffs

1 cup Boiling water
1/2 cup butter
1/4 tsp salt

1 cup flour

4 eggs

In pot add water let boil first then add butter and salt. Stir till butter is melted. Bring to a boil.

Add flour all at once. Stir vigorously until it forms a ball and pulls away from sides of pan. Remove from heat.

Add eggs one at a time. Stiring thoroughly after each one.

Drop by spoonfuls onto a ...i use an air baker and i do not need my pan greased...but it does ask for the pan to be greased.

Bake in oven 425*f for about 20 minutes depending on size. The puffs shouldn't have any moisture beads showing. This will prevent the puffs to stay tall if you take them out to soon they will fall...no worries if they do fall because they still taste very good.

Cool on rack and slice in half and fill with cream of choice. Just try and only have one!!!mercy!!