Heat oven to 400F. Sift flour; add sugar and salt. Heat water and butter to rolling boil. Stir in flour mixture all at once. Stir vigorously over low heat using a wooden spoon. Stir about one minute or so - until mixture forms a ball. Remove from heat. Beat in eggs one at a time, beating until dough no longer looks slippery, beat vigorously. The pastry is ready to bake after the last egg is incorporated and dough will stand erect if scooped upon end of spoon. It is best to use dough at once. For bite-size cream puffs - drop by rounded teaspoonful onto ungreased cookie sheet 1-1/2 to 2 inch apart.
*Before baking sprinkle a few drops of water over dough on pan - lightly - as you would sprinkle laundry.
Bake 20-25 minutes until golden. Do not remove from oven until they are quite firm to touch. Cool away from draft. When ready to serve cut off top, remove any soft dough. Fill with whipped cream filling.
Filling:
Whip cream until soft; add sugar and vanilla, beating until stiff.
Yield: 4 dozen bite-sized cream puffs
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Cajun Country -- New Iberia, Louisiana