1 c. water (boiling)
1/2 c. butter
1 c. flour
1/4 tsp. salt
4 eggs

Add butter to boiling water. When melted, add flour and salt all at once. cook, stir vigorously until mixture is smooth and forms soft ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating thoroughly after each. Drop by teaspoonfuls on greased cookie sheet. Bake at 450 degrees for 15 minutes then, 325 degrees for 25 minutes. Fill with following recipe or with your own thick pudding-type filling.

CREAM PUFF FILLING:

(Also good between cake layers).

2 c. milk
1 (8 oz.) pkg. cream cheese
2 sm. pkgs. instant pudding mix

(Vanilla, French vanilla, chocolate or coconut).

Mix above together (will fill one cream puff recipe or 3 layer cake.)

CHOCOLATE GLAZE:

1/4 c. cocoa
3 tbsp. water
2 tbsp. shortening (solid)
2 tbsp. light corn syrup
2 c. confectioners' sugar
1/4 tsp. vanilla

Combine cocoa, water, shortening and corn syrup in medium saucepan. Stir over low heat until shortening melts and mixture is smooth. Remove from heat and beat in sugar and vanilla. Pour over cream puffs and allow to run down sides. Add a little water if mixture is too thick to pour. Note: This is great for cakes!