1 c. water
1/4 lb. butter
1/4 tsp. salt
1 c. flour
4 eggs

FILLING:

1/4 pt. HEAVY cream
1/2 pt. milk
1 pkg. instant vanilla pudding

FOR CREAM PUFFS: Mix water, butter, salt in saucepan. Bring mixture to a boil. Add in flour until smooth and forms a ball. Add 1 egg at a time. Drop by spoonful on greased cookie sheet. Can be made small for miniature cream puffs or larger if desired. Bake at 400 degrees for 10 minutes. Reduce heat and bake 25 minutes longer.

FOR FILLING: Beat together with electric beater until thick. Slice top off cooled cream puff. Fill with cream filling. Replace top. Sprinkle with powdered sugar.