Recipes for a Crowd

1 Combine butter or margarine and water; bring to a boil.
2 Add flour and salt all at once, stirring rapidly. Cook 2 minutes or until mixture leaves sides of pan and forms a ball.
3 Remove from heat; place in mixer bowl. Cool slightly.
4 Add eggs, while beating at high speed, using a flat paddle. Beat until mixture is thick and shiny.
5 Spray each pan with non-stick cooking spray. Drop 2-1/2 tablespoons of batter in rows, 2 inches apart on sprayed pans.
6 Bake 10 minutes at 400 F.; reduce oven temperature to 350 F.; bake 30 minutes longer or until firm. Turn off oven.
7 Open oven door slightly; leave puffs in oven 8 to 10 minutes to dry out after baking. Shells should be slightly moist inside.
8 Using a pastry tube, fill shells. See Note 1.
9 CCP: Hold for service at 41 F. or lower.
Notes
1 Fill shells with 2/3 recipe Vanilla Cream Pudding Recipe No. J 014 00, 1 recipe Whipped Topping Recipe No. K 002 00, or commercial
prepared hard ice cream may be used. Fill shells with 1/3 cup filling. Sprinkle with sifted powdered sugar or cover with Chocolate
Glaze Frosting, Recipe No. G 024 00.