8 ounces unsalted butter
1 cup water
2 cup flour
4 whole eggs
½ tsp. salt

Preheat oven to 400 degrees. Place butter, salt and water in a medium sauce pan and bring to a boil. Add flour and stir vigorously until mixture pulls away from the sides of the pan and forms a ball. Remove from heat. Beat in eggs one at a time with a fork. Make sure each egg is absorbed until adding another egg. When the mixture becomes difficult to stir it is time to add another egg. Drop by teaspoonfuls onto a lightly greased baking sheet. Bake for 28-30 minutes, or until golden and tops appear crisp. Remove from oven and prick puffs with a paring knife to let steam escape. Stuff with your favorite filling.

Suggested Fillings: Smoked Salmon Mousse, Chicken Salad, Tuna Salad, Egg Salad

Smoked Salmon Mousse

1 pound smoked salmon
2 cps heavy cream
½ tsp. fresh dill minced

In a food processor puree smoked salmon. Transfer to a mixer and add the heavy cream. Beat until light and volumized.. Spoon filling into a pastry bag with a large tip and pipe into pate choux.