Cream Puff Shells

 When I was a teenager, we were taught at church how to make Cream Puff Shells. We even learned how to make them into various shapes, and my favorite was a swan. Though "choux," as many call it, is seemingly difficult, it really isn't, and the dough is very versatile; not only can it be baked, it can also be fried and used in a variety of ways. You can make them sweet (with the addition of sugar) or savory (by subtracting the sugar and adding various types of seasonings).

• 1 cup all-purpose flour
• 1/8 tsp salt
• 1 tbsp sugar (if desired)
• 1 cup hot water or milk
• 1/3 cup butter
• 4-5 eggs at room temperature

1. Bring the liquid (water or milk) to a boil. 
2. Place the butter and salt (and sugar if needed) in a bowl to melt.
3. Add the flour in one go and stir quickly with a wooden spoon. 
4. It may seem rough at first, but eventually, it will turn into a softball.
5. Once it becomes dry and no longer clings to the pot, remove it from the heat.
6. Let it cool to room temperature, then begin stirring in the eggs, incorporating each completely, one at a time.
7. Some people use a processor with a plastic blade. I prefer the old style because then I know each egg is incorporated and not over-mixed.
8. Once each is incorporated, you can begin baking. You can use a piping bag or drop by the spoonful, depending on the desired size.
9. Spray or sprinkle lightly with water before baking.
10. Preheat the oven to 400°F for puffs, bake for 10 minutes, then reduce the temperature to 350 for another 25 minutes. DO NOT REMOVE right away, though. Turn off the oven and let them dry out for a few minutes. Keep an eye, though- you don't want them to get too dark.
11. Once you remove them, you can fill them when they cool to room temperature.