Cream Puffs

I got this heavenly recipe from a co-worker of mine. Susan (one of our 4th grade teachers) makes the MOST divine desserts you've ever tasted! I begged her for this recipe and she shared it with me, now I'm sharing it with you. Mmmmm.......

(I forgot to take a picture of the finished product, so I borrowed this from here.)

Cream Puff Shell:
1 c. water
1/2 c. butter
1/4 tsp. salt
4 eggs
1 c. flour

*Bring water, butter, and salt to a boil. Add flour and stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Pour into a bowl and add eggs one at a time, beating well after each egg.
Continue beating until smooth and shiny and, as my mom says, the batter is "climbing" the beaters.
Pipe or spoon onto greased pan.
(This time I used a teaspoon out of my silverware because I needed them a little bit smaller. In the past I've used a tablespoon (heaping) from my silverware and made 12 large ones.

Bake at 400* for 30-35 minutes (should be golden brown!)

Bavarian Cream Filling:
2 sm. pkg. instant vanilla pudding
2 c. milk
2 c. whipping cream
1/3 c. sugar
1 tsp. vanilla

*Whip cream, sugar, and vanilla. Whip until stiff peaks form. Refrigerate. Then mix pudding and milk until thick. Add to cream mixture and whip together

**Cut tops off or pipe filling into cream puff shells. (I fill an icing bag and just use a large round icing tip, poke a hole in the bottom and squeeze in filling until it starts coming back out the hole!)
Drizzle with chocolate frosting or sprinkle with powdered sugar.