Place water and shortening in sauce pan and bring to a boiling point,
add flour all at one time and stir until the mass clears from the sides of the
pan and looks like putty. Scrape this into bowl and when partly cooled add the
eggs, one at a time; beating after each egg is added until the paste is smooth.
Beat several minutes after the last egg is added, cover the bowl and set in the
ice-box until the paste stiffens. Shape the puffs with a tablespoon dipped in
cold water, making them higher in the center. Chill again, bake at 45o degrees
for ten minutes then reduce the temperature to 350 until puffs are well dried
out. The pastry should be just a delicate hollow shell.