In a 2 quart saucepan over medium heat, bring to a boil the water, butter and salt. Remove from heat. With wooden spoon, vigorously stir in flour all at once till mixture forms a ball and leaves side of pan.
Add eggs (one at a time) beating after each till mixture is smooth and satiny. Cool.
Lightly grease and flour large cookie sheet. Drop batter by heaping tablespoons. Bake 40 minutes or until golden. Turn off oven, keep cream puffs in 15 mintues longer. Remove and cool on wire rack.
With serrated knife, slice horizontally. Fill with filling (vanilla pudding, chocolate pudding or ice cream) or almond Creme filling and drizzle with chocolate sauce, whip cream, etc.
Almond Creme Filling
Prepare 1 pkg. Vanilla pudding as directed but use only 1 1/4 c. milk. Fold in 1 c. whipped cream and 1 t. Almond extract.
Chocolate Glaze
In double boiler over hot water, heat 2 c. chocolate chips with 1 T. butter, 1 2 t. milk and 1 2 t. light corn syrup until smooth, stirring occasionally.
From Sue S who does not 'do' desserts!