Everyone loves a good cream puff and this ever-famous dessert usually gets a collective “ooooh” and “aaaah” when served as an eclair or profiterole. But, what most people don’t know about this little crowd pleaser is that 1) it’s one of the easiest rolls to make and 2) it can be equally as well received when served as a savory side-dish. Stuff them with herbed ricotta or serve as a replacement for the cracker along side cheeses and meats. And for dessert, don’t stop with cream! For something easier, stuff with ice cream and drizzle hot fudge or caramel on top. Now that’s an easy crowd pleaser!
Heat oven to 400 degrees. Heat water and butter to a rolling boil in large saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat, about 1 minute or until the mixture forms a ball. Remove from heat.
Beat in eggs, all at once. Continue beating until well-blended and smooth. Drop dough about 1/4 cupful, three inches apart, onto ungreased cookie sheet.
Bake 35-40 minutes or until golden brown. Cool away from draft. Serve warm or cover in air-tight container until ready to serve or fill with cream, cheese, or ice cream. Enjoy!