Cream Puffs

Puffs:

1 cup water
1 stick margarine1 cup flour
4 eggs

Boil water, lower heat nad melt margarine
add flour and turn
take off heat and beat eggs in one at a time
Have oven at 450
spoonfuls of mixture onto a greased cookie sheet and into the oven
when the puffs pop up turn heat to 350
watch until cooked and remove

Custard:

2 packages of vanilla pudding (cook and serve type)
3 cups of milk
1 cup of heavy cream
1/4 confectionary sugar
1 tsp vanilla extract

Prepare pudding as package label directs (using 2 packs of pudding and 3 cups of milk)
Pour in a medium bowl and place wax paper directly on the surface
Refrigerate until chilled (at least 2 hours, i usually do over night)
In a small bowl combine heavy cream, 1/4 cup of confectionary sugar and the vanilla
With mixer beat at medium speed until just stiff
Fold the whipped mixture into the pudding until combined
Refrigerate to chill well several hours or overnight

Slice open puffs to fill or poke a whole and pipe in custard