1/2 c. sifted flour
1/4 c. butter
1/2 c. boiling water
2 eggs

Add butter to boiling water in a saucepan and bring to a boil. Reduce heat, add flour all at once, stirring rapidly. Cook and stir about 2 minutes until mixture thickens and leaves sides of pan. Remove from heat. Add eggs, one at a time, beating well after each addition. Then beat until mixture is satiny and breaks off when a spoon is raised. Drop mixture from a teaspoon onto an ungreased cookie sheet, shaping into 1 inch mounds. Bake 20 minutes in a 425 degree oven until golden brown. When cool, cut off tops and fill with custard cream filling or cocoa whipped cream, topped with fudge sauce.

CUSTARD CREAM FILLING:

1/3 c. flour
7/8 c. sugar
1/8 tsp. salt
2 eggs, slightly beaten
2 c. milk
1 tsp. vanilla

Combine flour, sugar, and salt in top of double boiler. Add eggs and milk. Cook over boiling water 15 minutes or until thickened, stirring constantly. Cool and add vanilla.

COCOA WHIPPED CREAM:

1 c. heavy cream
2 tbsp. cocoa
4 tbsp. confectioners sugar
1/8 tsp. salt
1 tsp. vanilla

Combine in a small bowl. Chill one hour, then beat until cream holds its shape. Do not over beat.

FUDGE SAUCE:

3 squares unsweetened chocolate
5 tbsp. butter
3 c. sifted confectioners sugar
1 c. evaporated milk
1 tsp. vanilla

Melt chocolate and butter in a saucepan. Remove from heat. Add confectioners sugar alternately with evaporated milk; blend well after each addition. Bring to a boil over medium heat, stirring constantly. Cook and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla. Serve warm over cream puffs.