I promised paramecia to puff pastries, right?

In the Puff Pastry Department

Cream Puff Shells:

Preheat oven to 400 degrees Fahrenheit.
Have the eggs at room temp.

Sift and measure out:

1 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon sugar [if the puffs are to be used with a sweet filling]

Place in a heavy pan:

1 cup water or milk
1/3 cup butter

Bring to a boil, add the flour mixture in one motion and stir quickly with a wooden spoon. Stir faster once the mixture starts to smooth. After a few minutes the paste becoms dry and doesn't cling to the spoon or the pan. DON'T OVERSTIR. Remove pan from heat for a couple minutes. Add 4 or 5 eggs, one at a time, beating until the dough does not seem slippery. The paste is ready when a small amount of the dough stands erect if scooped up. USE AT ONCE.

Use a spoon or pastry bag to form whatever shape is desired on your baking sheet.

Before baking, sprinkle a few drops of water over the pan lightly. Bake for 10 minutes, reduce heat to 350 degrees Fahrenheit and bake for another 25. Do not remove from oven until firm to the touch. Cool away from drafts.

Cut horizontally, removing any damp dough inside, and fill with whatever strikes your fancy: cake fillings, custard, sweet whipped cream, soft cream cheese....