• 1/4 teaspoon salt
• 1/2 cup butter
• 4 eggs
• 1 cup all purpose flour
• 1 cup boiling water
  
  

  Filling

• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 tablespoons butter
• 1 3/4 cup milk
• 1 1/2 tablespoons cornstarch
• 1 egg slightly beaten
• 1 teaspoon vanilla

1. Grease a 15 1/2 x 11 inch baking sheet
2. Preheat oven to 450 degrees
3. Place the butter and boiling water in a 3 quart saucepan; heat to a boil stirring until the butter melts
4. Sift the flour; measure and add all at once to the butter mixture
5. Stir constantly with a wooden spoon until the mixture leaves the sides of the pan forms a ball; remove from heat
6. Immediately add the eggs 1 at a time, beating to a smooth paste after each addition
7. Beat the mixture until smooth and velvety
8. Drop by heaping tablespoonful onto a baking sheet, keeping each about 3 inches apart
9. Bake for 15 minutes or until well-puffed and delicately browned
10. Reduce temperature to 300 degrees and bake 30-40 minutes longer (this bakes the centers thoroughly, but puff become no browner)
11. Remove the puffs to a rack to cool
12. When puffs are completely cooled, cut off the tops with a sharp knife; fill with the cream filling
13. To prepare the filling, mix the dry ingredients in the top of a double boiler, add the milk gradually and stir to blend
14. Heat to a boil over direct medium heat, stirring constantly
15. Stir some of the hot mixture into the egg and return to the double boiler, beating thoroughly
16. Cover and place over hot water and cook for 14 minutes, stirring frequently
17. Remove from heat and stir in butter and vanilla
18. Cool before filling filling puffs