Ingredients

1 cu. water
¼ cu. margarine
¼ t. salt
1 cu. flour
4 eggs

Filling:

½ cu. sugar
5 T flour
2 egg yolks
2 cu. milk
1 t. vanilla

Directions

Spray baking sheet with non-stick cooking spray.

Bring water, margarine and ¼ t. salt to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Cool 10 minutes.

Using electric mixer, add the eggs, one at a time, beating until smooth after each addition. Now drop the batter, by heaping tablespoons, 3 inches apart onto the baking sheet. Makes 12 puffs. Bake at 400F for 30 minutes or until golden brown and puffy. Cool. Split cream puffs and remove any soft dough from inside.

Filling:

Using a double-boiler, cook filling over boiling water until mixture thickens, at least l0 minutes, stirring constantly. Remove from the heat and stir in the vanilla.

Just a hint: You can also fill cream puffs using cooked or instant pudding. Lemon pudding also works very well. Sprinkle tops of cream puffs filled with lemon with powdered sugar.