Place in a heavy pan:
2 C. water or milk 2/3 C. butter
When mixture boils, add the flour in one fell swoop and stir quickly with a wooden spoon. It looks rough at first, but suddenly becomes smooth, at which point you stir faster. In a minute the paste becomes dry, does not cling to the spoon or the sides of the pan. DO NOT OVERCOOK for the dough will fail to puff.
Remove pan from heat for 2 minutes. It never returns to the heat and this is why, to cook properly, the eggs must be a room temperature.
Add 1 egg at a time, beating after each. 8 to 10 eggs.
Continue to beat each time until the dough no longer looks slippery (satinlike sheen). The paste is ready to bake when the last egg has been incorporated and dough will stand erect if scooped up on the end of the spoon.
Drop mixture by tablespoon, 3-inches apart, on greased cookie sheet, shaping each into a mound that points up in the center.
Bake 50 minutes (without peaking) at 400º.
Cream puffs should be puffed and golden. Remove with spatula to wire rack to cool.
Split cream puffs almost all the way around. Or slice off top of each.
Could use sweetened whipped cream inside.