Cream Puffs - water

Method

• Heat oven to 400°.
• Heat water and margarine to a rolling boil in saucepan.
• Stir in the flour, vigorously over low heat until mixture forms a ball, about 1 minute.
• Remove from heat.
• Beat in eggs, all at once, beating until smooth.
• Drop by scant 1/4 cup 3 inches apart onto ungreased cookie sheet.
• Bake until puffed and golden, 40 minutes.
• Keep away from draft.
• Cool.
• Cut off tops; spoon out filaments of soft dough.
• Fill with pudding.
• Replace tops.
• Dust with powdered sugar.
• Refrigerate.