Cream Puffs - Eggs & Peeps

 ½ cup butter or margarine

1 cup boiling water 

1 cup sifted enriched flour 

¼ teaspoon salt 

4 eggs 

Preheat the oven to 450 F. Melt butter in boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs, one at a time, beating after each addition until smooth. 

Drop dough by heaping tablespoons, 3 inches apart on a greased cookie sheet. 

Bake in a preheated oven for 15 minutes, then decrease oven temperature to 325 F and continue baking for an additional 25 minutes. Remove cream puffs from the oven and split. Turn the oven off and put cream puffs back into the oven to dry out; about 20 minutes. Cool on a cooling rack. 

Just before serving, fill centers with cream (see recipe below). Replace tops and drizzle with chocolate sauce, if desired. Sprinkle nuts on top (optional). Makes 10 big puffs. 

Cream Filling 

1 package white chocolate pudding mix 

1 cup whipped cream 

Fold in whipped cream to a chocolate pudding mix. Add garnish of your choice; flaked dark chocolate, chopped nuts, etc.