1 c. flour
1 c. butter (recipe called for 1/2 c. but my notes said 1 c.)
4 eggs (3 med., 1 lg.)
1 c. boiling water

Sift flour and measure again. Melt butter in boiling water. (Remove water from stove, let butter melt, then return to stove.) Bring to boiling point. Stir in flour. Cook, stirring constantly, until mixture leaves sides of pan in a smooth constant mass. Remove from heat. Add eggs, one at a time. Beat thoroughly after addition.

Then beat thoroughly until mixture looks satiny and breaks off when spoon is raised. Drop batter on ungreased baking sheet from wooden spoon. Bake in hot oven (450 degrees) for 20 minutes, then reduce heat to moderate oven (350 degrees) and bake another 25 minutes. Remove to rack to cool. Makes 12 to 18 cream puffs.

FILLING:

2 half pints heavy cream
1/4 c. confectioners' sugar

Whip chilled cream until it begins to thicken. Gradually add sugar. Split cooled cream puffs and fill with whipped cream.

CHOCOLATE GLAZE:

2 tbsp. butter
2 sq. unsweetened chocolate
3 tbsp. hot milk
1 c. confectioners' sugar
Dash of salt

Heat butter and squares of chocolate in top of double boiler until melted. Mix milk, sugar, salt in bowl. Add chocolate mixture gradually, stirring to blend. While icing is warm, pour over filled cream puffs.