Cream Puff

These were made in the Little Theater class. They were well received. They were filled with a homemade custard filling. They also had strawberries inside with the filling and chocolate syrup on the top.

3/4 cup butter
1 1/2 cups water
3/8 tsp salt
1 1/2 cup flour
6 eggs

Bring the butter, water and salt to a boil in large pan. With a wooden spoon stir the flour in. Add the eggs one at a time and mix well after each egg. Drop on an ungreased cookie sheet. You can use a spoon to drop the dough on the cookie sheet or a scoop or put the dough in a pastry bag with a large star tip and make a pretty shape with the dough. Bake at 375 for 35-45 minutes, or until golden brown. Cool. Remove the top of each cream puff and remove the center. Be careful not to break the cream puff when removing the center. Fill with pudding and dust with powdered sugar. Or fill with a chicken salad. Or any other type of salad. The possibilities are endless for filling. Use you imagination. You will get 12 to 36 cream puffs depending on the size. The smaller ones will cook faster so watch them in the oven.