Directions

Technique: Turn on your oven to 400 to 420 degrees F.  Wait until your oven is up to temperature before the next step. Heat the water, salt and butter until just boiling. Take off of heat and quickly stir in the flour. Put batter into the kitchen aide and start mixing, add eggs one at a time waiting until the eggs are fully incorporated before putting in the next one. Put into the piping bag while still hot.  A towel around the bag can help.  DO NOT use the zippy bag trick for this.  It WILL melt the bag. Pipe the dough onto the cooking sheets.  For cream puffs, swirls about 2 inches across will work.  For Eclairs, single or double lines about 3 inches long work.  Space the piped items about 1/2 inch or more apart as they will expand when cooking. Cook in the oven for about 9 to 11 minutes.  Look for a pale to golden brown,  Any darker and it will be already burnt on the bottom.  Less time needed in a convection oven. Pull the pans and before the puffs can cool, poke them to let the steam out.  If you do not do this, they can get soggy very easily.   mini batch: 1 egg 1/4 cup H20 pinch salt 1/4 cup flour 1/4 stick butter