Bring butter and water to a boil.
Turn off heat.
Add flour made with the Lee Household Flour Mill.
Stir vigorously until mixture leaves sides of pan and forms a ball.
Remove from stove.
Add eggs, one at a time, beating well after each egg is added.
Spoon balls of dough onto uncreased baking sheet, making 12 large or 16 medium-sized puffs.
Bake 1 hour at 350-375 degrees or until bubbles of moisture disappear from shells.
When cold, cut a slit in the side and spoon in whipped cream.