1/2 c. water
1/4 c. (1/2 stick) butter
1/8 tsp. salt
1/2 c. all-purpose flour, sifted
2 large eggs

Preheat oven to 400°F. In small saucepan slowly bring water with butter and salt to boiling. Remove from heat. With wooden spoon, beat in flour all at once. Return to heat. Continue beating until mixture forms ball and leaves sides of pan. Remove from heat. Beat in eggs, 1 at a time, beating hard after each addition until smooth. Continue beating until dough is shiny.

Drop dough by slightly rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake at 400°F until puffed and golden brown (about 20 to 25 minutes). Let cool completely on wire rack away from drafts.

Cream Filling:

1/2 c. heavy cream
2 tbsp. confectioners' sugar
1/4 tsp. vanilla

Meanwhile, beat heavy cream with 2 tablespoons confectioners' sugar until stiff. Stir in vanilla. Refrigerate, covered, until chilled.

With sharp knife, cut a slice from top of each puff. Fill each with a scant teaspoonful of whipped cream. Replace top. Refrigerate if not serving at once. Dust tops with confectioners' sugar.

Submitted by: Kimberly Gabrey