Grease a flat biscuit tray. Boil the butter and water in a saucepan, turn the heat down and stir in the sifted flour all at once. Beat with a wooden spoon until smooth, continuing to beat well over the heat until the mixture leaves the side of the saucepan.

Allow to cool to room temperature (the choux pastry will rise). Whisk the eggs well, beat them into the cooled mixture with a wooden spoon. Place spoonfuls of the choux pastry onto the greased tray. Bake at 400°F for at least 15 minutes, then gradually decrease the heat as you cook for another 15 minutes so that they don’t get too brown (don’t open the oven door until they have been in for at least 15 minutes).

As soon as you remove the puffs from the oven, allow the steam inside to escape by pricking each puff several times with a skewer. When cool, split and fill with whipped cream and drizzle with a melted chocolate icing, OR serve as a dessert with Judy’s famous Chocolate Sauce (see Book 1)