Preheat oven to 375 degrees.

Grease large cookie sheet.

In medium saucepan over high heat, heat 1 cup water, butter or margarine and salt until butter melts and mixture boils.

Reduce heat to low; with wooden spoon, vigorously stir in flour until mixture forms ball and leaves sides of pan; remove from heat.

Beat eggs into mixture until thoroughly blended. Drop batter on cookie sheet in 8 large mounds, 3 inches apart, swirling top of each.

Bake 50 minutes or until golden; cut slit in side of each puff; bake 10 minutes longer. Place puffs on wire rack to cool.

To make Cream Puff Filling:

Prepare one 3.5-ounce package instant vanilla pudding mix as package directs EXCEPT USE ONLY

1 1/4 CUPS MILK. In mixing bowl at high speed, beat 1 cup heavy cream until soft peaks form when beaters are lifted; fold into pudding mixture.

Slice each puff and fill with cream and strawberries (if desired.) These are best served the day they are baked.