Grease baking street and preheat oven to 400°F. In medium saucepan, melt butter in boiling water. Combine flour and salt and add all at once, stirring vigorously. Cook and stir until; mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition, about 1 to 2 minutes or until smooth. Drop batter by heaping tablespoon 3 inches apart onto greased baking sheet.
Bake at 400°F about 30 minutes or until golden brown and puffy. Remove from oven and split, removing any soft dough. Cool on wire rack. Fill with unsweetened whipped cream and Pure Labrador Cloudberry (Bakeapple) or Lingonberry (Partridgeberry) Spread.