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"When I&amp;#039;m visiting my parents I like to make cream puffs. They&amp;#039;re remarkably easy to make and very versatile. I can fill mine with whipped cream and halved, pitted cherries and my dad, who has diabetes, uses ice cream made with Splenda. For breakfast the next morning we scrambled some eggs and made breakfast sandwiches with ham and cheese. If you make half-size ones, fill them with ice cream and call them profiteroles.  &amp;amp;lt;&amp;amp;gt;  Here&amp;#039;s how it works:  I&amp;#039;ve mentioned before that the making of cream puffs seems a little magical. There are several counter-intuitive moments, but if you just plow on through everything should be okay. I started by melting a stick of butter (1/2 cup) in 1 cup boiling water in a saucepan. Then I dumped (yes, dumped) in a cup of flour and 1/4 teaspoon salt, then beat with a wooden spoon until everything was smooth and combined. &amp;amp;lt;&amp;amp;gt;  Let that cool for a few minutes, then begin stirring in 4 eggs, one at a time, beating until each egg is absorbed before you add the next. When you add each egg, it will slop around for a bit and look like this:  &amp;amp;lt;&amp;amp;gt;  If you keep beating it will look like this:  &amp;amp;lt;&amp;amp;gt;  After you&amp;#039;ve added the 4 eggs and your mixture looks like the above, drop heaping tablespoons on a greased baking sheet to make about a dozen cream puffs.  &amp;amp;lt;&amp;amp;gt;  Bake at 450 degrees for 15 minutes, then drop the heat to 325 degrees and bake for an additional 25 minutes. After that time, split the cream puffs and put in the turned-off oven to dry them out. Fill and serve.  Here&amp;#039;s a profiterole recipe:  Peppermint Profiteroles \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48379/friday-bake-off-cream-puffs-2291/>