Pastry:
½ cup water
¼ cup butter
½ cup flour
2 eggs

Cream Filling:
⅓ cup sugar
2 tablespoons cornstarch
⅛ teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

Frosting:
4 ounces good-quality semisweet chocolate
½ cup heavy cream
1tablespoon sugar
1 tablespoon unsalted butter

Pastry:

1. Heat oven to 400°
2. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
3. Beat in eggs, all at once; continue beating until smooth.
4. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet.
5. Bake until puffed and golden; 35 to 40 minutes. Cool away from draft.
6. Cut tops off of puffs and set aside. Pull out any filaments of soft dough. Fill puffs with cream filling. Replace tops and dust with powdered sugar or frost with recipe below.
7. Refrigerate until serving time.
Makes 6 cream puffs.

Cream Filling:

1. Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium hat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.

Frosting:

1. Chop the chocolate into small pieces.
2. Heat the cream with the sugar in a small, heavy saucepan over medium heat until it’s very hot but not boiling. When it is just about to boil, remove from heat and stir in the chocolate and butter. Stir until smooth and all the chocolate is melted. Cool Slightly. Whisk briefly. Frost tops of Profiteroles if desired.