½ cup butter
1 cup flour
Boil the water and butter in a saucepan. Stir in the flour over low heat until a roux is formed (about 1 min). Remove from heat. Beat in eggs, all at once with a mixer and continue beating until smooth. Drop ¼ cupfuls, 3” apart on an ungreased cookie sheet. Bake at 400 degrees for 10 min, then reduce heat while baking to 350 degrees, and bake for 30-35 more min. Cool on a wire rack. Cut in half lengthwise and remove any wet dough from the center.
1/4 cup powdered sugar (to taste)
Whip the whipping cream with a mixer until stiff peaks form, then add the powdered sugar and almond extract. Be careful that you do not over beat, as it will turn into butter. Fill the cream puffs. Sprinkle powdered sugar on top.