Cream Puffs

This is the recipe my Mom always used...

Pastry:
1/2 cup butter
1/8 teaspoon salt
1 cup boiling water
1 cup siftedall purpose flour
4 eggs

Filling:
1 or 2 packages of vanilla instant pudding (this depends on how stuffed you want your puff)
1 8 oz. package of cream cheese, softened
Milk per pudding package instructions

Preheat oven to 450 degrees.

In medium saucepan, combine butter, salt and boiling water. Heat this mixture until all ingredient are at a boil. Reduce heat and add the flour all at once making sure to stir vigorously until mixture forms a ball. Remove that from the heat and add eggs in one at a time making sure to beat thoroughly after each egg (you can use an electric mixer to beat in the eggs, Mom forgot to tell me this until after I beat in 8 eggs by hand for a double batch of these things). Continue beating until dough is thick and shiney and breaks away from the spoon.

Using a rounded tablespoon drop dough onto an ungreased cookie sheet. Bake at 450 for 20 minutes then reduce heat to 350 and bake another 20 minutes.

Filling:
Make your pudding per package. Add in softened cream cheese blend together well.

Slice open cream puff stuff with pudding mixture and serve.