Cream Puffs

• 1 cup water
• 1 cup flour
• 1 cube margarine
• 4 eggs
• 1 pt. whipping cream
• sugar to taste
• Powdered sugar

Combine water and margarine in pan and bring to rolling boil. Lower heat and add flour beating vigorously using wooden spoon until it forms a ball and leaves pan clean. Remove from heat and add eggs 1 at a time. Beat each egg into mixture until the egg disappears. Spoon on baking sheet (ungreased) forming 8 large puffs. Bake at 425 degrees for 30-45 minutes. Cool slowly in oven with door open or puffs will collapse. When cool cut off the top of each puff and remove any remaining egg mixture in puff. Whip cream adding sugar to sweeten and fill puffs, put the top back on and sprinkle with powdered sugar.