C flour, sifted
Pastry: In saucepan, heat water and butter till butter is melted and mix boils. Add flour all at once; stir well over low heat till mix forms a ball. Remove from heat. Add eggs one at a time, stirring after each addition till mixture is smooth and velvety. Drop by spoonfulls ( tsp. for small puffs, rounded Tbsp. for Large puffs) on greased baking sheet, at least 2 " apart. Bake 400 degrees for 45 min. for large puffs, 20 min for small puffs (until no beads of moisture on pastry surface, and they sound hallow whe4n tapped with fingertips). Cool. Remove tops w/ sharp knife, scoop out any filaments of soft dough. Fill w/ cooled custard filling; replace tops; drizzle with thin chocolate icing. SEE Recipe for Cream Puff filling and Icing to complete the Cream Puffs.