Cream Puff- the next craze!!!

Puffs
1/3 cup shortening or butter
1 cup water
1 cup sifted all-purpose flour
1/4 teaspoon salt
3 eggs, unbeaten

Filling
1/2 cup sugar
5 tablespoons flour
dash salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla

PREPARATION:
Puffs:Bring shortening and water to a boil in saucepan. Remove from fire. Sift the flour and salt together; add to shortening mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread.

Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 15 to 20 minutes longer, or until pastry is golden brown. Cool completely.

Filling:Combine the sugar, flour, and salt together. Add milk and mix well. Cook over medium fire until it boils. Remove from fire then add the beaten eggyolks and blend well. Place mixture over high heat and cook until smooth and thick, stirring constantly. When it boils, lower the fire to simmer and continue stirring. This should take about 10 minutes. Add vanilla. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling.

Slit each cooled cream puff and fill with the cream filling.

Put tops back on and dust with confectioners' sugar.

Makes about 18 cream puffs.