Ingredients:
Instructions:
Mix in the heavy saucepan the milk, sugar, cornstarch and salt. Heat slowly, while adding egg yolks one at a time. Gradually turn up the heat so the mixture thickens, stirring constantly. When fairly thick, add margarine and vanilla, stir until nice and thick. Be careful not to burn. Put in tupperware and place in the refrigerator.
Preheat the oven to 425°. Put the water in heavy saucepan and get it boiling. Add butter and keep over heat until it melts. All at once, add the flour and stir until the dough forms a ball in the center of the pan. Remove from the heat and let stand for 5 minutes. Add the eggs one at a time, stirring well until each one is blended. Mixture should be stiff. Drop puffs on a cookie sheet, one at a time, evenly distributed. They will bake similar to how you "drop" them, so try and create a cone-like shape. Bake for 20 minutes. Reduce heat to 375° and bake for another 20 minutes until golden brown. Remove, then wait 5 to 10 minutes and slice horizontally with serrated knife, turning the top half upside down until they dry out. Then put top half on bottom half and sprinkle lightly with powdered sugar. Place alluminum foil lightly on top of puffs until serving.
Fill each puff with custard, whip heavy cream and place a large spoonful of cream on top of puff and sprinkle with chocolate shavings. Ready for serving!