1/2 c. water
1/2 c. all purpose flour
1/4 c. butter
2 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden brown, 35-40 minutes. Cool away from draft. When cool cut off top; pull out any filaments of soft dough. Fill with cream filling. Replace tops dust with powdered sugar. Refrigerate until serving time. Makes 6 cream puffs.

FILLING:

1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla
2 tbsp. cornstarch
2 c. milk
2 egg yolks, slightly beaten
2 tbsp. butter, softened

Mix sugar, cornstarch, and salt in a 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually add egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla and cool.