Recipe and 1/2
6 lg. eggs
1 1/2 c. water
1 1/2 sticks butter
1/4 tsp. salt
1 1/2 c. flour
One recipe
4 eggs
1 c. water
1 stick butter
1/8 tsp. salt
1 c. flour

Hint: 4 eggs recipe on 12 to 13 inch pan. 6 eggs use 16 to 17 inch pan.

After cool cover with Saran for awhile before cutting, split, fill and refrigerate.

Heat water, butter and salt until melted and mixture boils. Remove from heat and vigorously stir in flour all at once with wooden spoon until mixture forms a ball and leaves side of pan.

Add eggs one at a time beating after each until mixture is smooth and satiny. Cool mixture slightly (5 minutes).

Preheat oven to 400 degrees. Lightly grease pan and drop from spoon to make ring. Keep close together and smooth top so peaks won't burn. Bake about 1 hour until golden. Leave in, shut off oven for 15 minutes.

Then prepare filling for puffs.

CHANTILLY CREAM FILLING FOR PUFFS
Lg. box vanilla INSTANT pudding
1 1/2 c. milk
Pint (2 c.) heavy cream
1 tsp. vanilla

Prepare pudding according to directions using only 1 1/2 cups milk. Whip cream and vanilla (5 minutes until fluffy). Fold in pudding.

After you slice ring. Pull out the fleshy part before filling. The filled ring can be prepared a couple days ahead just be sure to cover with foil LOOSELY. So it doesn't get soggy. REFRIGERATE.