Instructions

1. Heat oven to 400ºF. Coat 3 baking sheets with no-stick cooking spray.
2. Combine water, shortening and salt in medium saucepan. Bring to boil.
3. Stir in flour all at once. Cook and stir until mixture forms a ball. Remove from heat.
4. Add eggs, one at a time. Beat well after each addition.
5. Drop by rounded tablespoonfuls onto baking sheets, 6 per sheet.
6. Bake at least 30 minutes or until golden brown and dry. Cool away from drafts.
7. Filling: Combine sugar, cornstarch and salt in large saucepan. Stir in milk. Cook over medium heat, stirring constantly, until smooth and thickened.
8. Stir a little hot mixture into beaten egg yolks. Pour egg mixture back into saucepan; stir until blended. (Tempering)
9. Cook an additional 2 or 3 minutes. Stir in butter and vanilla. Cool.
10. Assembly: Cut off tops of cream puffs with a serrated knife. Pull out any soft dough.
11. Spoon filling into cream puffs. Replace tops. Sprinkle lightly with powdered sugar. Serve immediately or refrigerate.

• Course : Dessert
• Recipe Type : Appetizers