Gram's Creme Puffs - For the Puffs: 1 stick of butter1 c. water1/4 tsp. salt1 c. flour4 eggs

For the Filling:1 c. heavy cream1 c. milk1/4 tsp. cream of tartar1 pkg instant vanilla pudding 1 tsp. vanilla

*Preheat oven to 425.*In a saucepan, combine water, butter and salt. Melt butter and bring to a boil.*While boiling, add in flour - be careful, it may boil violently - stir vigorously until it form a dough ball. Remove from heat.*Beat each egg seperatly and add to mixture one at a time. Make sure the mixture comes back together after each addition.*Drop by tablespoon full on to a greased cookie sheet. The bigger you make them, the puffier they'll get. Smaller puffs will be crisper.*Bake at 425 for 15 minutes, then lower heat to 350 and bake until golden brown, about another 10 minutes.*Allow puffs to cool before slicing in half.

*To make the filling, chill 2 bowls, one able to fit within the other.*Put ice or cold water in larger bowl and set smaller bowl in it.*Combine heavy cream, milk and cream of tartar.*Begin beating with hand mixer on low. As bubbles start to form, slowly add in vanilla pudding.*Once filling has come together and is thick and well combined, add in vanilla and beat until mixed in.

*Fill split puffs with creme, top with sprinkle of powdered sugar or cocoa powder and serve. Leftover puffs and creme can be refrigerated for a few days.