Cream Puffs

Ingredients

1 cup water
1/2 cup Roberts Butter or Margarine
1 cup flour, sifted
1/4 teaspoon salt
4 Roberts Eggs
powdered sugar, sifted

Preparation

Bring water and butter or margarine to a boil; stir in flour and salt all at once, stirring vigorously until mixture leaves side of pan and clings to spoon. Remove from heat; cool slightly. Add eggs, 1 at a time, beating well after each addition. Drop mixture by rounded tablespoonfuls, 3 inches apart, onto buttered baking sheets. Shape dough into rounds about 2 inches in diameter and round each slightly in center. Bake at 450 for 15 minutes; reduce oven temperature and bake at 325 for 25 minutes. Remove from oven; split each puff horizontally. Turn off oven; place Cream Puffs back in oven to dry, about 20 minutes. Cool. Remove tops; pull out any filaments of soft dough. Carefully fill puffs with Sweetened Whipped Cream, Chocolate Pudding or Vanilla Pudding. Replace tops; dust with powdered sugar. (Keep refrigerated.)

Yield: 1 dozen