Today happens to be the feast of St. Joseph, patron saint of carpenters, and my extension, stage hands. One of the traditional treats for this day is cream puffs. They are surprisingly easy to make, or at least I have always found them so, although I have heard a few stories of pate a choux failure. Water and butter are heated together until boiling, then flour is added along with a smidgen of salt and sugar. You beat the mixture hard and fast for a minute or two, let it cool slightly, and then start beating in (room temp) eggs, one at a time. The resulting mixture is thick and glossy, and is piped through a pastry bag onto a pan, in mounds for cream puffs and thick lines for eclairs. 400 degrees for 10 minutes and then another 25 minutes at 350, and you've got pastry shells.
There are variations on the recipe and the method, and the version I used is from the 1962 edition of The Joy of Cooking, but Gale Gand's recipe is a good one, too (click HERE). I saw her make cream puffs on her show "Sweet Dreams" and it helped me understand the method even better. I'll be posting pictures of the finished product later. They're going to get a chocolate mouse filling and a drizzle of hazelnut chocolate glaze.