DIRECTIONS:

Preheat oven to 425 degrees.

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixtur forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the egg beaters 1/4 cup at a time, mixing well after each. Drop be tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them, or use a pastry bag to pipe filling into the shells.