1 Cup Water
1/2 Cup Butter
1 Cup Flour
4 Eggs
Vanilla Cream Pudding
1/2 Cup Sugar
2 Tbsp. Cornstarch
1/2 Tsp. Salt
2 Cups MIlk
2 Egg Yolks, slightly beaten
2 Tsp. Butter
1 Tsp. vanilla
Rich Custard Filling
1/2 Cup Sugar
1/3 Cup Flour
1/2 Tsp. Salt
2 Cups Milk
4 Egg Yolks (or 2 Eggs) Beaten
2 Tsp. Vanilla
Heat oven to 400°. Heat water and butter to a rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs thoroughly, 1 at a time. Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3″ apart. Bake 45-50 minutes or until puffed, golden brown and dry. Allow to cool slowly, away from drafts. Cut off tops with sharp knife. Scoop out soft dough. Fill with sweetened whipped cream or cooled vanilla cream pudding or rich custard filling. Replace tops. Dust with powdered sugar. Makes 10-12 large puffs.
Vanilla Cream Pudding
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and bols. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla.
Rich Custard Filling
Mix sugar, flour, and salt in saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little over half of mixture into egg yolks. Blend into hot mixture in saucepan. Bring just to boil. Cool and blend in vanilla.