1 c. water
1 c. all-purpose flour
1/2 c. butter
4 eggs
Confectioners' sugar

Boil water in saucepan. Add butter. When melted add flour until it forms a ball. Remove from fire. Cool. Add eggs, one at a time, beating until smooth - after each egg. Continue beating until velvety. Drop spoon mounds 3/4 inches apart. (Double in size). Makes 24. Bake at 450 degrees for 15 minutes. Lower to 250 degrees and continue to bake 35-40 minutes until firm crust. Remove from oven (avoid draft) cut top for filling. Add filling and dust with powdered sugar.

CREAM FILLING FOR CREAM PUFFS:

1 pt. milk
1/3 c. granulated sugar
1/3 tsp. salt
1 tsp. vanilla
1 tbsp. flour
2 eggs

Scald milk in double boiler. Mix separately sugar, salt, flour and then add eggs. Beat all together and pour scalded milk over egg mixture. Stir constantly. Return to boiler until it coats spoon and is velvety. Cool. Add vanilla. For chocolate - add cocoa or chocolate.