Cream Puffs:
½ c. water
¼ c. butter
½ c. flour
2 eggs
1 c. water
½ c. butter
1c. flour
4 eggs
1 ½ c. water
¾ c. butter
1 ½ c. flour
6 eggs

Heat oven to 400 degrees. In a saucepan, boil water and butter together. Mix in flour until it forms a ball. Remove from heat. With an electric mixer, add eggs one at a time to the flour mixture until all the eggs are mixed in. It will be a smooth thick batter. Drop onto an ungreased cookie sheet. You can make small ones or larger ones. These are also good for small sandwiches filled with chicken or tuna or whatever you like. So make these the size you want. They get larger in the oven. If you want é,clair shape—make them 4 inches by 1 inch. The first recipe on the left above makes 6 eclairs. Bake for 45–50 minutes or until golden brown and dry. Cool. Cut off the tops. Scoop out the soft dough in the middle. Fill with vanilla custard filling. ( I use Jell–O vanilla instant pudding) Put the top on the pudding. Then put a thin chocolate icing on top.