Cream Puff

Cream Puffs 1 cup water1/2 cup butter1 cup flour3 eggsPreheat oven to 400 degrees F. In large saucepan, combine water and butter over high heat. Bring to a rolling boil that cannot be stirred down. All at once, add flour an dsalt; reduce heat to medium. Cook and stir the mixture until it forms a ball and cleans the sides of the pan. One at a time, beat in eggs, making sure each egg is fully incorporated before adding the next. Line a cookie sheet with Silpat liners or with parchment paper. Drop cream puff dough by tablespoons onto the prepared sheet, about 3" apart. Bake for 20-25 minutes or until puffs are , well, puffed, and golden brown. Cool completely on wire rack. Split in half. You may need to remove some dough or fibers from the inside. Fill as desired, put top back on, and enjoy. Makes about 18-20 cream puffs

CUSTARD FOR PIE OR FILLING FOR CREAM
PUFFS
2 tbsp. butter
3/4 c. sugar
2 c. milk
1 tsp. vanilla
1/4 c. cornstarch
1/2 tsp. salt
2 egg yolks, beaten
1 tsp. coconut flavoringMelt butter. Add sugar, cornstarch and salt. Add slowly the milk. Heat to boiling over heat. Add egg yolks and cook for 2 minutes longer. Add vanilla, stirring constantly.Cool thoroughly. Fill cream puff crusts. Enough custard for 12 or 1 (9 inch) pie.