1/2 c butter
1 c boiling water
1 c whole wheat flour
1/4 tsp salt (leave out if using salted butter)
4 eggs
Melt butter in boiling water in a saucepan. Bring to boil again. Add flour and salt all at once, Stir vigorously, cooking until mixture forms a ball that doesn't separate. Remove from heat, cool slightly and add eggs, one at a time, beating well with a wooden spoon after each addition. Drop dough by heaping tablespoonful onto lightly buttered cookie sheet. Bake at 400F for 15 minutes, then reduce heat to 325F for 20 minutes. Turn off heat. Open the oven door slightly and leave the puffs in the oven to cool. Split in half, remove the doughy membranes and fill with  whipped cream.
Taken from The Natural Gourmet  by Cindy Panton-Goyert.