1 stick marg.
1 c. flour
4 eggs
1 c. boiling water
1/4 tsp. salt

Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook stirring constantly; until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs one at a time beating vigorously after each. Drop by tablespoons onto greased cookie sheet. Bake in a very hot oven, 450 degrees for 15 minutes, then in a slow oven, 325 degrees for 25 minutes. Remove puffs from oven; split; turn off oven and put puffs back in to dry out, about 20 minutes. Fill with double recipe of French Custard.

FRENCH CUSTARD:

1/3 c. sugar
1 tbsp. cornstarch
1 1/2 c. milk
1 tbsp. flour
1/4 tsp. salt
1 slightly beaten egg yolk
1 tsp. vanilla and 1/2 c. whipped cream

Mix sugar, flour, cornstarch, and salt. Gradually stir in milk. Cook and stir until mixture boils; cook and stir 2 minutes longer. Stir a little of hot mixture into egg yolks; return to hot mixture. Stirring constantly bring just to boil. Add vanilla. Cool. Beat smooth; fold in whipped cream. Or fill with 2 packages of cooked French Vanilla pudding.