I am making these to bring to my Aunts house for Thanksgiving. They usually have all sorts of pies and Italian pastries so this way I can have a little something that I don't have to worry about dumping on.
1 cup water
1 cup flour
1/2 cup butter
4 eggs
Place butter and water in saucepan and bring to a quick boil. As soon as the mixture comes to a boil, add the sifted bread flour all at once, lower flame and with spoon stir vigorously for 2 or 3 minutes, until mixture leaves sides of pan. Remove the pan from the heat an let it cool a little and then add eggs, one at a time, beating after each addition, until the dough is smooth and glossy. Drop mixture by tablespoons, 3 inches apart, on a greased cookie sheet. Bake in hot oven 450-F for 10 minutes, then at 400-F for 25 minutes. Cream Puffs should be puffed high and golden-brown. Remove to wire cake rack. Cool, cut in halves and fill.
CREAM FILLING
2 cups skim milk
3/4 cup splenda for baking
3 tablespoons flour
1 teaspoon vanilla
3 egg yolks
Warm milk, add splenda which has been mixed with the flour, beat egg yolks and add to the milk and cook until it coats the spoon. Cool and beat occasionally to prevent crust. Add vanilla.
You can also use SF choclate or vanilla pudding instead of making the cream filling.
Cream Puffs
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