This is a back to basics baking style. No cream puffs really aren't a thing that you just have to know how to make, but honestly they do make your life just a bit better by knowing how to make them.
Now cream puffs (around here) are traditionally a sweet thing, fill them with pastry cream, pudding, ice cream, really anything you want. It would be super simple to make them into a savory item. Cut them in half and fill with chicken salad for a luncheon. Really the possibilities are endless. By the way this is the same dough that you would use for eclairs too, I love two for one.
These were made for a party and I filled them with chocolate pastry cream then dusted them with a bit of powdered sugar. It makes a pretty presentation and they were delicious too.
Adapted from Martha Stewart
1 stick unsalted butter
1 cup water
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 egg white-if needed
2 sheet pans with parchment or silicone liners
In a medium saucepan combine water, butter, salt, and sugar. Over medium high heat melt butter and bring just to a boil. Take off heat and stir in flour with a wooden spoon until it is completely incorporated. Put back over heat and stir constantly until it becomes a ball and leaves a film on the bottom of the pan 2-3 minutes. This will also help to cook out the flour taste.
Transfer dough to your kitchen aid with paddle attachment, stir on low for 1 minute or so until mixture begins to cool. Turn up to medium and add in one egg once fully incorporated add in the next. After your fourth egg if the mixture does not hold soft peaks add in the egg white.
Put mixture in a pasty bag and pipe into 1" round portions 1" inch apart onto lined sheet pans. At this point you can either bake them or you can put them in the freezer to be baked later. I have had good luck with both methods.
To bake immediately: have your oven preheated to 375 degrees and bake for 25 minutes, the cream puffs should be a nice golden color and feel light. If you are unsure bake for another 5 minutes.
To freeze for later: place baking sheets in freezer until cream puffs are frozen then transfer to a Ziploc to store. Bake at 375 for 40 minutes.