Cream Puffs

Cream Puffs

1 cup butter
2 cups all-purpose flour
8 eggs
2 cups water
¼ tsp salt
instant chocolate pudding mixed with cool whip (or whipped cream)
OR fresh fruit (strawberries, peaches, raspberries etc.)

In a medium sauce pan combine butter, water and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat. Cool ten minutes. Add eggs, one at a time, beating after each addition until smooth.

Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake at 400 for 30-35 minutes or until golden. Cool on a wire rack. Split puffs and remove any soft dough from inside. Fill with pudding or fruit. Replace tops. Lightly sift powdered sugar over tops. Makes approx. 20.