1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. sifted all-purpose flour
4 lg. eggs

1. Preheat oven to 400 degrees. In medium saucepan, bring water, butter and salt to boiling.

2. Remove from heat. With wooden spoon or portable electric mixer, beat in flour.

3. Return to low heat, beat until mixture forms balls and leaves side of pan.

4. Remove from heat. Beat in eggs, one at a time, beating mixture hard after adding each.

5. Continue beating until dough is shiny and satiny and breaks away in strands.

6. Drop 12 rounded tablespoonfuls, about 2 inches apart, on ungreased cookie sheet.

7. Bake 45-50 minutes, until puffed and golden brown. Puffs should sound hollow when lightly tapped with fingertip. Let cool completely, on wire rack, away from any drafts.

8. With sharp knife, cut off tops crosswise. Scoop out filaments of soft dough.

9. Fill with ice cream, whipped-cream filling or custard filling. Replace tops.

10. Sprinkle tops with confectioners' sugar; or frost with a chocolate or caramel glaze. Makes 12.

CUSTARD FILLING:

1 1/2 c. milk
1/4 c. sugar
1 1/2 tbsp. cornstarch
2 egg yolks
1 tsp. vanilla extract

1. In small, heavy saucepan, slowly heat milk just until bubbles form around edge of pan.

2. Meanwhile, in small bowl, combine sugar and cornstarch, stir to mix well. Stir into hot milk, all at once.

3. Cook, stirring, over medium heat, until mixture boils. Reduce heat and simmer 1 minute.

4. Beat a small amount of hot mixture into egg yolks. Pour back into saucepan; cook, stirring, over medium heat, until mixture boils and thickens. Stir in vanilla.

5. Place waxed paper directly on surface, to prevent film from forming. Refrigerate filling until ready to use. Makes 1 1/3 cups. Filling for 6 puffs or Eclairs.