Cream Puffs

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Batter:
1/2Cup(s) butter
1Cup(s) sifted flour
1Cup(s) boiling water
4Whole eggs
Fruit Filling:
3/4Cup(s) whipping cream
1Cup(s) sweetened strawberries or other
fruit
Old Fashioned Custard Filling:
1/2Cup(s) sugar
1/2tsp(s). salt
1/3Cup(s) flour
2Cup(s) milk
2Whole eggs or
4Whole egg yolks, beaten
2tsp(s). vanilla

Batter:
Heat the butter and water to a boiling point, add flour all at once.
Stir and cook until the mixture leaves the sides of the pan and forms a ball.
Remove from heat and cool slightly.
Then add eggs one at a time, beating thoroughly after each addition.
Drop from a tablespoon 3 inches apart on a baking sheet.
Bake in a hot oven 425’ for 30 to 35 minutes, or until golden brown.
When cool slice top off and pull dough out of center.
Fruit Filling:
Fold stiffly whipped cream into sweetened cut up fresh fruit.
Put in puffs and replace top.
Yields: 6 to 8 puffs.
Old Fashioned Custard Filling:
Mix in saucepan 1/2 cup sugar, 1/2 tsp. salt, 1/3 cup flour.
Stir in 2 cups milk.
Cook over medium heat, stirring until it boils.
Boil 1 minute.
Take from heat, stir a little over half of the mixture into 2 eggs or the 4 egg yolks,beaten.
Blend into hot mixture in saucepan. Bring just to boiling point.
Cool. Blend in 2 teaspoons vanilla . Fills: 6 to 8 puffs.