Cream Puffs II

Ingredients

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 4 eggs
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
2. In a medium saucepan, melt butter in water over medium-high heat. When butter is melted, reduce heat to low, and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
3. Remove from heat, and let cool for 5 minutes. Add eggs, one at a time, beating vigorously after each addition. Add salt and sugar, and mix until smooth.
4. Drop dough by the tablespoonful onto prepared baking sheets. Bake for 20 minutes, or until golden brown. Remove from oven, and let cool on wire racks.
5. In a medium bowl, beat cream until stiff peaks form. Add confectioners' sugar and vanilla, and beat until blended. Fill cooled cream puffs with cream filling, and serve.

Interesting Facts

• Cream puffs originated in France and are called chou à la crème.
• The dough used to make cream puffs is called pâte à choux.
• Cream puffs can be filled with a variety of fillings, such as custard, whipped cream, or ice cream.