Boy did you miss out!

Puffs
1	cup water
1/2	cup butter or margarine
1	cup all-purpose flour
4	eggs
Fluff Filling
2	cups whipping cream
1/4	cup granulated or powdered sugar
1	teaspoon Vallette’s Vanilla extract
	Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
	On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
	Fluff Filling: In large bowl, beat whipping cream, sugar and vanilla; beat on high speed 1 to 2 minutes or until soft peaks form*. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Cut off top third of each puff and pull out any strands of soft dough**. Fill puffs with filling; replace tops. Sprinkle with powdered sugar***. Cover; refrigerate until serving. Store covered in refrigerator. *I whipped the cream a little longer and it thickened up nicely into more of a custard or ice cream texture. ** I didn’t remove any of the insides, the puffs puffed nicely. ***I topped with a chocolate sauce, made of semisweet chocolate chips and chocolate syrup