1/2 c. butter
1 c. boiling water
1 c. sifted flour
1/4 tsp. salt
4 eggs

Heat oven to 450 degrees.

Melt butter in water and add flour and salt at once, stir vigorously. Cook, stirring constantly, until mixture form a ball that down not separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each, until dough is smooth.

Drop dough by heaping tablespoons on greased cookie sheet. Bake in 450 degree oven for 15 minutes. Lower oven to 325 degrees for 25 minutes. Remove cream puffs from oven and split. Turn oven off and put cream puffs back into oven for 20 minutes. Cool. Fill with cream filling before serving.

BAILEY'S PUFF FILLING:

1 pkg. (3 5/8 oz.) instant vanilla pudding
1 env. whipped topping mix
1 c. milk
8 tbsp. Bailey's Irish Cream

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Bailey's Irish Cream and mix until thoroughly blended. Chill and fill pastry puffs.