1 c. water
1/2 c. butter
1 c. flour
4 eggs
Cornstarch pudding (can use vanilla)
10X sugar

Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat, about 1 minute or until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop dough by 1/4 cup 3 inches apart on an ungreased baking sheet. Bake at 400 degrees for 30-40 minutes, cool completely and fill with pudding. (Cut puffs almost in half leaving a hinged side, spoon in filling and then put "lid" down.) Sprinkle with 10X sugar.

Note: Use cornstarch pudding by George T. Beamer-Marvel for filling. Yields 8 large cream puffs.

Note: Can form into elongated shapes for eclairs and then ice with chocolate icing.