1/2 c. butter
1 c. boiling water
1 c. flour
4 eggs

FILLING:

1 1/2 c. milk
3 tbsp. sugar
3 tbsp. cornstarch
1 level tbsp. butter
1/4 tsp. salt
1 tsp. vanilla
1 egg

Place butter and water in saucepan on stove; as soon as it boils, add flour and stir until well mixed. Stir until it forms a ball and leaves sides of pan. Set off stove and cool (not cold), add 1 egg and beat 5 minutes, repeat for other 3 eggs. The more thoroughly the mixture is beaten, the lighter the results. Drop mixture on oiled, shallow pan, bake in moderate (350 degree) oven for 40-50 minutes. Fill when cooled.

FILLING:

Mix flour or cornstarch and sugar, add to well beaten egg. In double boiler, heat milk to scalding, remove pan from stove and add egg mixture. Return to double boiler and cook until thick, stirring constantly. Let cool and add extract, fill cream puffs. Makes enough filling for 6 or 7 cream puffs.