Cream Puffs And Various Fillings

Cream puffs: In a medium saucepan, bring the water and butter to a boil. Mix in flour and salt-sugar stir until form a ball. Remove from heat and put in a bowl add eggs one at a time stirring between adding eggs. Drop on un-greased cookie sheet by tbsp -one for each cream puff or make larger. Bake at 400 degrees F for 30 to 35 minutes or light brown and centers are dry. Cool.

Split sides with a knife fill using one of below fillings.

Cream puff filling: Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs

Strawberry filling: Wash, clean, drain strawberries and dry on paper towels. Slice into medium size bowl-stir in 2 tbsp powdered sugar. Chill 30 minutes.

Beat cream with remaining 2 tbsp powdered sugar in a medium size bowl. Chill. Just before serving, Can either leave strawberries slice and mixed with cream or blend with processor in the cream.

Cream Cheese Filling: Soften cream cheese well. Slowly add 1/2 cup milk. Blend well. Add pudding mix and rest of milk; beat slowly 1 minute. Cover surface of pudding with plastic wrap so it sticks to top. Chill well. Fill cream puffs.

Custard Filling: Mix sugar, flour, salt in a saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Let boil for 1 minute, and then remove from heat. Stir in half of the mixture into the eggs. Blend that into the rest of the hot mixture in the pan. Bring it just to a boil. Cool and blend in vanilla.