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Cream Puffs1 cup water 1 cup flour½ cup butter or margarine 4 large eggs¼ tsp. salt In medium saucepan place water, butter and salt. Bring to a boil; remove from heat. Stir in the flour all at once; beat until mixture leaves side of pan. I beat everything by hand but I think you could use a mixer on low?Cool 1 minute. Add eggs one at a time. Beat well between eggs. Should be smooth and glossy.Make 1 ½ inch mounds on lightly sprayed parchment paper, 2 inches a part. The original recipe says greased cookie sheet.Bake 15 minutes at 450. Reduce heat to 350 and bake for about 30 minutes or until golden brown with dry ridged sides. Make a slit with a knife and let cool on a wire rack. Fill centers Makes 12-15 medium to large cream puffs. For miniature puffs make 1 inch mounds and bake at 450 for 15 minutes and then at 350 for 10 – 15 minutes more. Makes about 3 ½ dozen Cream Filling1 cup sugar 4 egg yokes (slightly beaten)6 TBL. flour ¼ cup butter or marg.¼ tsp. salt 1 TBL vanilla1 ½ cups milk ½ cup heavy cream (whipped) ( or I use cool whip I cup) 6. In medium sauce pan combine sugar/flour/and salt: gradually stir in the milk.Cook stirring constantly over low-medium heat until mixture thickens (about 5 minutes) Add yokes slowly and stir about 3 minutes longer. DO NOT ALLOW THIS TO BOIL!!! NOTE: this always takes longer to thicken for me.Remove from heat; stir in butter and vanilla and chillFold in whipped cream. Squirt into cooled puffs. I like to shake some powdered sugar on top of them. Makes 3 cups; fills about 12 medium puffs or 36 miniature puffsHint…. I try to sneak in at least some of the egg whites into the puff mixture! Also I like a lot of filling so I usually make 1 1/2 batches and if there is leftovers....YUM! They do not store very well but they usually get ate the first day!