1 c. water
1/2 c. butter
1/4 tsp. salt
1/4 c. sifted flour
3/4 c. graham cracker crumbs
3 eggs

Bring water, butter and salt to boil. Remove from heat. Add flour and crumbs and stir vigorously until mixture leaves sides of pan. Beat in eggs one at a time until mixture is smooth and glossy. Chill pan completely in icy water. Drop batter from spoon 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 35 to 40 minutes.

FILLING:

1 tbsp. flour
1 pkg. frozen strawberries or raspberries
1 pt. heavy cream, whipped

RESERVE SAUCE:

1/2 c. juice
1 tbsp. corn starch
1/2 c. orange juice

Combine juice from berries and orange juice. Add corn starch and boil until thick.