Cream Puffs

Heat oven to 400°F. 

In a 2 1/2-quart saucepan, heat water and butter to a rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat for about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

On an 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 in a draft-free area, about 30 minutes.

Cut off the top third of each puff and pull out any strands of soft dough. Prepare filling(s) and fill the cream puffs as directed below.

Eggnog Fluff Filling: In a large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with an electric mixer on low speed until well blended. Add whipping cream; beat on high speed for 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In a large bowl, beat ingredients with an electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.