Cream Puffs

½ C. Water

¼ C. Butter

½ C. All-Purpose Flour

2 Eggs

Cream Filling (Bellow)

Powdered Sugar

Heat oven to 400˚ F. Heat water and butter to 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, all at once; continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet.

Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.

Yields 6 Cream Puffs.

Cream Filling:

1/3 C. Sugar

2 Tbsp. Cornstarch

1/8 tsp. Salt

2 C. Milk

2 Egg Yolks, Slightly Beaten

2 Tbsp. Butter, Softened

2 tsp. Vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool.

Chocolate Frosting: Heat ½ square (½ oz.) unsweetened chocolate and ½ teaspoon butter over low heat until melted. Remove from heat; stir in ½ cup powdered sugar and about 1 tablespoon hot water. Beat until smooth. 

Crocker, Betty; [the title page and all other information is ripped out], Cream Puffs, p. 306.