Puff Pastry
set oven to 400 and line a baking sheet with parchment paper. (mom never used parchment paper, but she might have sprayed the sheet with baking oil)
combine in a saucepan:
1 cup of water
1/2 cup of butter, cut up
bring to boil.
turn to medium low
Add:
1 cup of flour
stir until it creates a ball of dough that pulls away from the sides of the pot
remove from heat and continue to stir to cool down.
Add four eggs one at a time, stirring after each egg, until the mixture is smooth and velvety.
Pipe the mix onto baking sheets in mounds about 2 inches wide and 1 inch tall. Leave at least 1 1/2 inches between each. you can use either a pastry bag, or just a ziploc baggie with the tip cut off. I believe mom even just spooned the batter on a time or two.
Dampen your finger with cold water to press down the peaks
Bake for 30 minutes
When they are cool, you can cut the tops off to insert the filling, or you can add the filling with a special tip on a piping bag.
Filling:
Mom always filled hers with a shrimp/cream cheese filling where she used one package of cream cheese, and one small can of baby shrimp(drained).
You can also make any pudding you happen to have or that you want
If you want to make eclairs, instead of making mounds, make longer, more eclair shaped shapes on the baking sheet.