Cakes

Pour the warm water over the melted butter in a saucepan

Stir until the butter melts

Allow it to come to a boil

Add the flour once, stirring with a wooden spoon until the mixture detaches from the sides of the saucepan

Remove from heat, add eggs one at a time, beating vigorously until smooth

Allow the batter to cool slightly

Pour the batter into greased muffin tin cups

Bake in a hot oven for 15 minutes

Reduce oven temperature and bake until golden brown and dry

Allow to cool completely

You can fill with whipped cream, or not

Wrap each cake individually in aluminum foil and freeze

To serve, place wrapped cakes in moderate oven for 10 minutes if unfilled

If filled, leave out of freezer for 15 minutes before baking

You can fill these cakes with the following savory fillings:

Ham and cheese filling

Mozzarella cheese mixture

Fill the cakes while still warm with one of these mixtures

Place on an aluminum plate, cover, and refrigerate

It's not necessary to thaw before baking; you can put them directly in a hot oven for 15-20 minutes.