INGREDIENTS:

• 1/2 c. boiling water
• 1/4 c. butter
• 1/2 c. flour
• 2 eggs
• --CREAM FILLING FOR CREAM PUFFS:--
• 1/2 c. sugar
• 1/4 c. flour
• 1/2 tsp. salt
• 1 1/2 c. milk, scalded
• 3/4 tsp. vanilla
• 1 egg, beaten
• 1 1/2 tbsp. butter

DIRECTIONS:

• Pour boiling water over butter in a saucepan. Place over heat and
• stir until butter melts. Add flour all at once and stir constantly
• with a wooden spoon until the mixture leaves the sides of the pan
• and forms a ball. Remove from heat and cool. Add unbeaten eggs,
• one at a time, beating to a smooth paste after each one. Then beat
• the mixture until smooth and velvety. Drop by heaping tablespoons
• onto a greased baking sheet, keeping about 3 inches apart. Bake in
• a hot oven (450 degrees) for 15 minutes, or until well puffed and
• delicately browned. Then reduce the heat to 350 degrees (slow) and
• bake from 30-40 minutes longer, this will cook the centers
• throughly. But puffs should become no browner. Remove to a cake
• rack to cool. When cool cut off tops with a sharp knife. Fill with
• cream filling, thick soft custard, whipped cream or ice cream and
• replace tops. 5 large Cream Puffs. Mix sugar, flour and salt in
• top of double boiler. Gradually stir in the hot milk and cook over
• direct heat until thickened, stirring constantly. Stir in a little
• of the hot mixture into the beaten egg, return this to rest of
• mixture and place over boiling water, stirring constantly for 2
• minutes. Remove from heat, stir in flavoring and cool. Fill into
• Cream Puffs.