In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 45 minutes. Let cool. Slice in half. Makes 8-12 depending on size.
Beat 2c. heavy cream with 3 Tablespoons confectioners sugar to almost stiff peaks. Fill cream puffs and add chopped Andes peppermint candies, Ghirardelli peppermint squares and chocolate sauce! Mmmmmmm!!!!!!