PATE A CHOUX                           Servings:  10 dozen

1/2 c.        butter                   1   c.    waterno
1   c.        flour                    1/2 tsp.  salt
4             eggs                     (1  T.    sugar: for sweet filling only)

    Preheat oven to 425F.  Combine butter and water in heavy pan.  Bring to
boil.  Remove from heat.  Add flour and salt all at once.  Stir vigorously
until dough forms a ball and pulls away from sides of pan.  Return to heat
and cook a few minutes.  Cool slightly.  Place dough in food processor with
a steel blade.  Blend 10-15 seconds.  With motor running, add eggs one at a
time.  Process until smooth and shiny, by pulse action.  Drop dough by small
teaspoon onto ungreased cookie sheet that has been sprinkled with water.
Bake 10 minutes.  Reduce heat to 375F, and bake an additional 10 minutes or
so until crisp.  Remove to wire rack, and prick sides to vent steam.  Cool
thoroughly.
    Keep one day in airtight container or freeze.  Crisp by heating at 350F
for 5 minutes.