PUFFS:

Heat to boiling point in saucepan:

1 c. water
1/2 c. butter

Stir in 1 cup sifted flour. Stir constantly until mixture leaves the pan and forms into a ball (1 minute). Remove from heat. Cool. Beat in one at a time 4 eggs. Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry, 400 degrees for 45-50 minutes. Allow to cool slowly.

CUSTARD FILLING:

Mix together in saucepan:

1/2 c. sugar
1/2 tsp. salt
6 tbsp. flour

Stir in 2 cups milk. Cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little of this mixture into 2 beaten eggs. Blend into hot mixture in pan. Bring to boiling point. Cool and blend in 2 teaspoons vanilla. Cut off the tops of the puffs and fill with cream. Replace tops. Cover with a chocolate or coffee frosting.