Cream Puffs

                                                 Cream Puffs
These are a lot easier than you think.
Tastes just like the ones you buy at the bakery.
I only make these in the winter, if the room temp. is to high, they fall.
Still edible, just not as pretty.

Ingredients: 
1/2cup butter
1cup water
1cup flour
1/4tsp. salt
4eggs
Bavarian cream  -or-  Instant Bavarian Cream

Preparation:
Heat oven to 400*
In a saucepan, melt butter and add water. Bring to a boil.
Add flour and salt. Stir quickly.
Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat and cool 5 minutes.
Add eggs one at a time, beating with a spoon after each addition, until smooth.
Drop by heaping tablespoons, 3 inches apart, onto a greased cookie sheet.
Bake for 30 to 40 minutes, or until golden and puffy.
Split puffs and remove any soft uncooked dough from the inside.
(I usually don't have to do this, but it is best to check.)
Cool.
Traditionally they are filled with Bavarian cream and sprinkled with powdered sugar.
They could also be filled with chocolate pudding, fruit, whipped cream, etc.

                           Melt the butter. Add the water and bring to a boil.

Add the flour and salt, stir quickly, keep stirring until it forms a ball that doesn't fall apart.Allow to cool for 5 minutes.

           Stir in eggs, one at a time. Stir until well blended, after each addition.

     On a greased cookie sheet, place a heaping tablespoon- 3 inches apart.

Bake until lightly browned, about 30-40 minutes. Cool, fill and dust with confectioners sugar.