Cream puffs

contributed by Carly S.

Make 8-10 puffs

shells:  1 cup water
            1 stick butter
            1 cup flour
            4 eggs
            1/4 teaspoon salt

filling: 1 cup heavy cream
           1 tablespoon powdered sugar
           1 teaspoon vanilla

1. Put water, butter and salt in a large pan. Bring to boil over high heat. 
2. Remove pan from heat and stir in flour until a ball of dough forms. 
3. Wait until dough ball cools, about 3-5 minutes.  
4. Beat one egg at a time, add to dough and mix well. 
5. Drop 2-3 tablespoon balls onto a cookie sheet, leaving 2-3 inches apart 
6. Bake at 425F until brown (about 25 minutes). 
7. Poke a hole at top of each puff to release steam and remove from oven. Puffs should be mostly dry and not sink when removed from heat. If they do sink put them back in. 
8. Beat cream until soft peaks form. Beat in vanilla and sugar until desired consistency. When puffs are cool, slice them in half and fill with cream.

Editor’s note:
The puff shells can be filled with savory filling as well.