Basic Cream Puffs

• ½ Cup Butter
• 1 Cup Water
• ¼ teaspoon Salt
• 1 Cup all purpose flour
• 4 eggs

In a large sauce pot bring butter and water to a rolling boil.  While still on the flame stir in flour and salt mixing until mixture pulls away from pan sides and forms a ball.  Remove from flame. Let cool slightly.  Break in eggs one at a time mixing well after each until everything is well incorporated.  Preheat oven to 425°F. Drop by heaping tablespoons on parchment lined cookie sheets.  Bake 20 - 25 minutes or until golden brown.   Turn off oven and open door slightly but do not remove puffs or they'll deflate.  Slowly let them cool.  When shells are cool, split and fill with custard or cream.
Easy Pudding Cream:

• 2 small boxes pudding mix
• 1 Cup of milk
• 2 Cups heavy cream

Whip pudding, milk and cream until thick.  Pour it into a plastic zip lock bag and refrigerate.  When ready cut small portion of the corner from bag and pipe into puffs.  Sprinkle tops with powdered sugar or drizzle with chocolate.