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