CREAM PUFFS

1 cup water
1 cup flour
1/2 cup butter
4 eggs

Place butter and water in saucepan and bring to a quick boil.
As soon as the mixture comes to a boil, add the sifted bread flour all at once,
lower flame and with spoon stir vigorously for 2 or 3 minutes,
until mixture leaves sides of pan. Remove the pan from the heat and then add eggs,
one at a time, beating after each addition, until the dough is smooth and glossy.

Drop mixture by tablespoons, 3 inches apart, on a greased cookie sheet.
Bake in hot oven 450-F for 10 minutes, then at 400-F for 25 minutes.
Cream Puffs should be puffed high and golden-brown.
Remove to wire cake rack. Cool, cut in halves and fill.

CREAM FILLING

2 cups milk
3/4 cup sugar
3 tablespoons flour
1 teaspoon vanilla
3 egg yolks

Warm milk, add sugar which has been mixed with the flour, beat egg yolks
and add to the milk and cook until it coats the spoon.
Cool and beat occasionally to prevent crust. Add vanilla