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

FILLING:

1/2 c. sugar
1/3 c. flour or 3 tbsp. cornstarch
1/4 tsp. salt
3 c. milk
3 egg yolks
3/4 tsp. vanilla
3/4 tsp. almond extract

Bring water and butter to a boil. Remove from heat. Add flour and salt. Stir vigorously until mixture forms a ball. Beat in eggs. Continue beating until smooth and stiff. Drop dough by scant 1/4 cupfuls about 2 to 3 inches apart onto ungreased baking sheet. Bake in 400 degree oven for 35 to 40 minutes or until light golden brown. Cool on wire rack.

Pull out any filaments of soft dough. Fill with Almond Cream Filling. Sprinkle with powdered sugar.

FILLING: Combine sugar, flour and salt in pan. Stir milk into egg yolks. Gradually stir milk into dry ingredients. Cook until thick and boil 1 minute. Remove from heat. Stir in flavorings. Cover with plastic wrap and chill. Fills 12 Cream Puffs.