Cream Puffs

Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat and beat eggs in one at a time until the dough is smooth. On an ungreased baking sheet, drop dough from spoon leaving the mounds three inches apart. Bake 45 to 50 minutes until puffed, golden brown and dry. Allow to cool slowly, away from drafts. Cut off tops, scoop out inside and fill with the filling. After you replace the top you can sprinkle powdered sugar on it if desired.

Mix sugar, flour and salt in pan. Gradually stir in milk. Cook over medium heat stirring until mixture boils this will take about one minute. Once it comes to a boil cook it for one minute. Remove from heat, stir a little of the heated mixture into the beaten egg to temper the egg. Blend the egg mixture into the hot mixture. Bring it to a boil, remove from heat and blend in the vanilla. Refrigerate mixture until it is cool and then add it to the cream puff. Cream Puffs need to be refrigerated if not eaten.