12 Cream Puffs

Step 1

Combine first 3 ingredients in a saucepan. Bring to a rolling boil. Add flour all at once. Stir vigorously with wooden spoon until it forms a thick smooth ball that leaves sides of pan. Remove from heat. Cool slightly.

Step 2

Add 4 eggs, beating vigorously after each egg until paste is shiny and breaks away in strands. Paste will separate as you add each egg with with beating it will smooth out, become stiff and hold shape.

Step 3

Drop dough by rounded tablespoons 3-in. apart on an ungreased cookie sheet. Or, for eclairs, shape with a spatula into 4-in. x 1-1/2-in. strips.

Step 4

Bake at 400° for 40 minutes. Cool on a rack.

Step 5

For filling bring flour, sugar, and 3 cups milk to a boil, stirring constantly over low heat until mixture bubbles. Cook, stirring until thickened, 3 to 4 minutes. Remove from heat.

Step 6

In a bowl beat eggs lightly. Beat in 1 cup of milk mixture. Then add to egg mixture. Cook, stirring constantly over medium heat for 1 to 2 minutes until thickened. Do not boil. Add butter and vanilla. Pour into a bowl. Refrigerate with wax paper on surface for 2 hours, until cold.

Step 7

Cut tops off puffs. Remove some of soft dough. Fill each with 1/4 cup of filling. Replace tops.

Step 8

For glaze melt chocolate and margarine. Let cool 2 minutes. Spoon over puffs or eclairs, or dust with confectioners' sugar.