Cream Puffs With Custard Filling

For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.

Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.

Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.

Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.

Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.

For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.

Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.