1/2 c. butter
1 c. water
1/4 tsp. salt
1 c. sifted flour
4 lg. eggs
6 oz. pareve whipping cream
3 tbsp. instant vanilla pudding powder

In a saucepan, heat water, butter and salt to a full rolling boil. Reduce heat, stir in flour quickly, using a wooden spoon, until mixture leaves sides of pot in a ball. Remove from heat. Add eggs, one at a time, beating well after each.

Drop dough onto greased cookie sheets into any desired shape. (For more simple working, use pastry tube. Round mounds form cream puffs. Longer mounds (about 1x4 inch) form eclairs.)

For cream puffs: Bake at 400 degrees for 10 minutes, lower heat to 350 degrees and bake for 25 minutes.

For eclairs: Bake on greased cookie sheets at 400 degrees for 40-45 minutes.

For both, after removing from oven, cut off a "cap" with a small sharp knife. Beat 6 ounces of whipping cream until frothy, add 3 tablespoons vanilla pudding and beat until stiff. Fill the cream puffs or eclairs with stiff filling. Makes approximately 16 puffs.