Thanks,
Janet

Preheat oven to 450°. Combine the water, butter & salt & bring to a boil. Remove from the heat & add the flour all at once. Stir vigorously until the mixture leaves the sides of the pan & forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat & beat briskly a few seconds. Cool slightly.
Add the eggs, 1 at a time & beat until the mixture is smooth & glossy after each addition.
Drop the mixture by rounded tablespoonfuls onto a greased baking sheet, leaving 2" between the puffs to permit spreading.
Bake 15 minutes. Reduce the heat to 350° & bake until no bubbles of fat remain on the surface & the sides of the puffs feel rigid, about 30 minutes longer. Cool. Cut a cap off each puff & fill with pastry cream. (I use whipped cream.) Replace the cap.~~

PASTRY CREAM (about 3 cups)
1/3 cup sugar
3 1/2 TBL cornstarch or 6 TBL flour
6 lightly beaten egg yolks
2 cups milk
1 tsp vanilla

Mix sugar, cornstarch & yolks in a saucepan. Scald the milk & pour it gradually over the egg yolk mixture, stirring rapidly with a wire whisk.
Cook over low heat or in the top of a double boiler, stirring rapidly with the whisk, until the mixture is thickened & smooth. Do not allow to boil. Cool & stir in the vanilla.~~

Janet

Sue

PS This recipe is SO EASY!!!!!!!!!!!!