Aunt JoAnn's Cream Puffs 

These cream puffs (or eclairs - see glaze to make them eclairs) are a
family favorite. My sister-in-law, a Cornell "hotelie", and worked as
director of catering as NYC's Jumerirah's Essex House, Marriott
Marquis, and Ritz Carlton raved at how good the filling was and
brought the recipe back to her top notch chefs (cannot imagine the
reaction). To boot - they are really quick to whip up and don't take a
lot of ingredients.

puff:
1/2 C oil
1 C water
1 C flour
Pinch salt
4 eggs

Place oil and water in a sauce pan. Bring to a boil, then remove from
stove. Add 1 C flour and salt. Mix with a wooden soon until it forms a
ball. Add to this 4 eggs and mix until thick. Spoon dough onto an
ungreased cookie sheet. Bake for 20 minutes at 375 degrees. let cool,
then cut in half for filling. Do not fill until ready to serve.

filling:
1/2 pt. heavy cream
1 box vanilla instant pudding (I know gross, but it works)
1 C milk

Beat cream until thick. In another bowl, mix milk with pudding so
there are no lumps. Add to cream the pudding and milk and beat until
smooth (sometimes I put in a dash of real vanilla). Refridgerate.

When ready to serve, put cream in puff and sprinkle with powdered
sugar. If the puff is a little damp or limpy, put in oven quickly for
a few minutes to perk them up. Then let them cool on a wire rack and
fill with cream when the puffs are cool.

glaze (when you want to make eclairs):
3/4 C chocolate chips
2.5 t Karo syrup
1.5 T butter
1.5 T milk
Drop vanilla

Mix all ingredients in top of a double boiler with wooden spoon until
smooth. Dip tops of puffs into chocolate mixture. Refridgerate until
read to serve or keep at room temperature to make a more shiny top.