1 c. flour
1 stick butter
1/2 tsp. salt
1 c. water
4 eggs (med. or lg.)
1 tsp. vanilla
1 pt. whipping cream

Cut butter into water. Bring water to boil so butter melts. Add salt. Add flour to boiling water and mix vigorously until all lumps are gone and dough forms a ball. Cool to room temperature. Blend eggs and vanilla together slightly in mixer. Add dough mixture to eggs by teaspoons. Mix thoroughly until blended - do not cream. LIGHTLY grease cookie sheet. Drop by tablespoon onto cookie sheet. Dough should be rounded and high. Bake at 400 degrees for 15 minutes, then at 300 degrees for 20 minutes. Remove immediately from cookie sheet and place on rack to cool. Cut top off of cream puff and clean out loose center, if any. Add whipping cream and frost. Refrigerate. Whip 1 pint whipping cream until very thick. Add 2 tablespoons x - sugar and fold in. Frost.

FROSTING:

1 1/2 c. x - sugar
1/4 c. milk
1 tsp. vanilla
3 tbsp. cocoa
Dash salt

Mix well and dribble with spoon on top of cream puffs.