1/2 c. butter
1 c. boiling water
1 c. all-purpose flour, sifted
1/4 tsp. salt
4 eggs
Preheat oven to 400 degrees. Place butter in 1 c. boiling water. As butter melts, fold in flour and salt. Stir vigorously. Continue to stir till mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth. Place on greased cookie sheet in heaping tablespoons 3 inches apart. Bake for 30 minutes or until golden brown and puffy. Remove from oven; slice in half. Cool.
Filling and topping:
1 pint heavy cream
1 tsp vanilla
1/2 to 3/4 c. sugar (to taste)
12 oz chocolate chips.
Whip heavy cream until stiff, fold in 1/2 to 3/4 c. sugar and vanilla. Open cream puffs, spread whip cream in center of puff. Replace top portion of puff. Melt chocolate chips in microwave for 1 minutes or until smooth. Be careful not to overheat. Spread over each cream puff and refrigerate.
*optional: may fill insides with fruit like strawberries, bananas, kiwis, vanilla or chocolate pudding and cream. Yummy!
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