Cream Puffs

SHELLS:

½ C butter 

1 C boiling water 

1 C flour 

1/4 tsp salt 

4 eggs

Preheat oven to 400°. In a large saucepan, bring water, butter, and salt to a boil. Butter should be completely melted. Add flour all at once and stir vigorously for 1 minute or until a smooth ball forms. Remove from heat. Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition. If you have a stand mixer transfer the mixture to it. Add eggs one at a time. Beat after each until smooth. Drop by spoonfuls onto greased cookie sheet. Bake about 30 minutes at 400°. Turn heat to 350° and bake for 10 minutes more. Puffs must be completely cooked through or they will fall when taken out of the oven. If they are golden brown on top then they are probably done. Cool, split and fill.

FILLING:

2 C milk, divided 

1/4 tsp salt 

3 ½ tbs cornstarch

1 C sugar 

3 egg yolks + 1 egg 

1 tsp vanilla

Heat 1 ½ cups milk. Mix other ½ cup milk with sugar, salt, cornstarch and yolks. Add mixture slowly to milk, stirring constantly as you add the mixture so it does not get lumpy. Cook until thickened, stirring often and making sure to scrape the bottom so it does not scorch. Cool. Fill shells and frost with a chocolate frosting. 

1 cube butter or margarine, melted  

1 C powdered sugar 

½ C chopped pecans + extra for topping 

8-16 oz Cool Whip (I like lots) enough for 2 layers* 

1 1/4 C flour    

1 lrg or 2 small pkg Butter Pecan or Chocolate pudding

8 oz cream cheese  

milk to make pudding    

Mix butter, ½ cup chopped pecans and flour. Press mixture into 9 X 13-inch pan sprayed with cooking. spray. Bake at 350° for 20 minutes. Mix cream cheese, powdered sugar and desired amount of *Cool Whip. Spread cream cheese mixture over warm crust. Mix puddings according to package directions. Pour over the cream cheese layer . Top with another layer of *Cool Whip, then chopped nuts. For best results refrigerate for several hours or make the night before serving. (Keeps for several days)