Bring the water, curry powder, salt and butter to the boil in a small saucepan. Add the flour all at once while stirring vigorously. Stir on the switched off hob until the dough loosens from the bottom of the pan in a dumpling. The dough must be smooth and shiny, a light layer can be seen on the bottom of the pot. Take the saucepan off the heat and let it cool slightly. Gradually stir in the eggs well one by one.
Cover the baking sheet with parchment paper, either use a piping bag with a large spout opening to squirt small heaps onto the sheet or cut balls the size of a tennis ball with two moist tablespoons.
Bake until golden brown in about twenty minutes. Let cool a little on a wire rack, cut off a lid and let it cool completely before filling.
Cream cheese mixes (e.g. with fruit) or poultry salads are suitable as filling.
Tip:
The cream puffs can be sprinkled with sesame or poppy seeds before baking.
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