Cream Puffs

Photo: flickr user rieh

Ingredients

Pastry:

1/2 cup butter

1 cup boiling water

1 cup pre-sifted flour

1/4 teaspoon salt

4 eggs

Filling:

cup sugar

2 cups milk

2 tablespoons butter

2 teaspoons vanilla

2 tablespoons cornstarch

2 egg yolks, slightly beaten

Preparation

Pastry: Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.

Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.

Filling: Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.