Heavenly Cream Puffs

In a medium saucepan, melt the butter then add water. Bring to a boil. Add the salt and flour all at once. Quickly stir with a wooden spoon until the dough forms a ball. Remove from heat and let cool 5 minutes. Add eggs 1 at a time, beating well after each. Drop by tablespoonfuls onto a parchment-lined sheet. Bake for 30 minutes at 400ºF.

Meanwhile, with a wire whisk or with your mixer, beat the cream, vanilla and powdered sugar till it’s nice and creamy and thick and yummy white.

(You could always use Cool Whip if you’re in a pinch.)

When you take the puffs out of the oven they will be puffed up and lightly golden and beautiful. Let them cool. Carefully take a bit off the top off and fill with a big dollop of the cream. Put the top back on.

Drizzle with some melted chocolate and powdered sugar. This recipe makes about 15 cream puffs.