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non-stick cooking spray
1 cup water
5 Tbs. Unsalted margarine
� cup sifted all-purpose flour
� cup cornstarch
3 large eggs
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Preheat the oven to 400*. Lightly coat a baking sheet with cooking spray.
In a medium-sized heavy saucepan, bring the water & margarine to a boil, uncovered, over moderately high heat, about 1 min. Meanwhile, in a small bowl, combine the flour & cornstarch & quickly add the boiling mixture. Stir briskly with a wooden spoon until the mixture forms a ball around the spoon & doesn�t cling to th sides of the pan. Remove from the heat & cool for 2 mins, then add the eggs, 1 at a time, until the dough is smooth & glossy.
To shape the cream puffs, drop the dough by heaping Tbsfuls onto the baking sheet, spacing the puffs out 2" apart. To shape eclairs, shape the dough into narrow rectangles about 3�" long.
Bake the puffs or eclairs for 10 mins, then reduce the heat to 350* & bake 25 mins longer, or until puffs are firm. Transfer to wire racks to cool to room temperature, about 1 hr.
To fill, slice the puffs in � horizontally, spoon a Tbs. Of pudding or something else that you like into the bottoms, & replace the tops.
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