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Cream Puff Dough
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2 eggs, unbeaten
1/4 c. margarine
1/8 tsp. salt
1/2 c. unsifted flour
1/2 c. cold water
Combine margarine, salt and 1/2 cup water; boil. Beat in flour with wooden spoon, do not beat over flame. Return to low heat until mixture forms a ball and leaves the side of pan. Cool. Add unbeaten eggs, room temperature, one at a time, beating until smooth and satiny. Drop by heaping tablespoons 2 inches apart on greased baking sheet. Be sure oven has been preheated to 450 degrees. Bake 10 minutes, then lower to 400 degrees about 10 minutes until lightly brown. If beads of moisture appear on puffs after they are baked, they are moist inside and will not puff. Beating is important - it develops the gluten in the flour and gives puffs a glossy look. Fill with custard, pudding, creamed chicken. You can be creative for holidays. Do not fill puffs until cold and ready to serve - as they will be soggy.
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