Cream Puffs with Variety of Fillings

1 cup water
½ cup margarine
4 eggs
1 cup flour
Salt to taste

Mix water and margarine in pan. bring to boil and margarine melts. Add flour
and stir until mixture leaves sides of pan, 3 minutes. Remove from heat Quickly
stir in eggs one at a time until smooth and glossy.

Drop by tablespoonful 2" apart on a greased baking sheet. Bake at 450° in oven
for 15 minutes Lower to 350° and bake 15 to 20 minutes more or until
golden. Place pan on racks to cool completely.

Split on side of each puff and fill any kind of cream filling of choice below.

Makes 18 puffs


Vanilla Cream Filling:
1/2 cup sugar
2 or 3 Tbsp. cornstarch
2-1/2 cups milk
2 egg yolks, slightly beaten
2 tbsp. margarine
2 tsp. vanilla extract*

Stir together sugar and cornstarch in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a boil;
boil 2 minutes, stirring constantly. Gradually stir half of mixture into egg
yolks; return to saucepan. Cook, stirring constantly, 1 minute.

Remove from heat; stir in butter and vanilla until mixture is smooth. Pour into
bowl; press plastic wrap directly onto surface. Cool; refrigerate 1 to 2 hours
or until cold. About 3-3/4 cups

* You may omit vanilla for almond, lemon, peppermint, anise, etc. Be creative
on flavor for your filling.


Pineapple Cheese Cream Filling:
4oz cream cheese, softened
Sugar to taste
1 16oz can crushed pinapple (juice drained)
8oz. frozen Cool Whip whipped topping, thawed

Beat cream cheese and sugar to your desired taste until smooth, Stir in pineapple.
Fold in whipped topping.


Lemon Cream Filling:
1/2 cup whipping cream
1/4 cup sifted powdered sugar
1/2 cup low-fat lemon yogurt

In a chilled mixing bowl beat whipping cream and powdered sugar just until soft
peaks form. By hand, fold in yogurt.

Real Easy ICE CREAM AND CARAMEL Filling 4 cups vanilla ice cream 1 cup caramel sundae syrup Fill each puff equally with ice cream and syrup.


Chocolate Mousse Filling:
1 tsp. unflavored gelatin
1 tbsp. cold water
2 tbsp. boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup cold whipping cream
1 tsp. vanilla extract

Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. Add
boiling water; stir until gelatin is completely dissolved. Cool slightly. About 2 cups mousse.

Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla.
Beat on medium speed of mixer, scraping bottom of bowl occasionally,
until mixture is stiff. Pour in gelatin mixture; beat until well blended.