1 1/4 sticks Butter (3/4 cup)
1 1/2 cups Flour
1 1/4 cups water
1/2 tsp Salt
Pre-heat the over to 425 degrees.
In a sauce pan, bring the butter and water to a boil. Add the salt and flour and stir -- this will be come a paste. Transfer the paste into a bowl and let cool slightly. One at a time add an egg, slowly stirring it into the paste until well incorporated. Use more than 4 eggs is it is very pasty, I use 5 eggs depending on the weather.
If you are making eclairs or cream puffs, add this mixture to either a pastry bag or a zippy bag so you can pipepette it onto a baking sheet. For eclairs, you will want ovals, for puff pastries swirled rounds.
If you would like savory, add cheeses, herbs, and/ or diced meats. Diced ham and Cheddar are a big favorite. I like asiago, thyme, and kalamata olives.
Bake 10-12 minutes. For savory -- serve warm, however since the desert will have cream, you will need to let it chill completely. You can then pipe in your favorite cream filling or cusards for both the eclairs and cream puffs.