1 cup Water
1/2 cup Butter (no substitutes)
1 cup Flour
1/4 teaspoon Salt
2 Tablespoons Milk
1 Egg Yolk, lightly beaten
Cream Puff Chocolate Frosting (optional)
In a saucepan, over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth.
Drop 1/4 cup portions (3-inches apart) onto a greased baking sheet. Combine milk and egg yolks and brush over the puffs. Bake at 400-degrees for 35 minutes or until golden brown. Remove the puffs and place on wire racks. Immediately cut a slit into each puff to release steam; let cool. Split puffs and fill with vanilla pudding. Dust with powdered sugar or Cream Puff Chocolate Frosting.
For eclairs, shape puffs into a longer and more slender shape.