Directions

1. HEAT oven to 400ºF. Coat 3 baking sheets with no-stick cooking spray.
2. COMBINE water, shortening and salt in medium saucepan. Bring to boil. Stir in flour all at once. Cook and stir until mixture forms a ball. Remove from heat. Add eggs, one at a time. Beat well after each addition. Drop by rounded tablespoonfuls onto baking sheets, 6 per sheet.
3. BAKE at least 30 minutes or until golden brown and dry. Cool away from drafts.
4. COMBINE sugar, cornstarch and salt in large saucepan. Stir in milk. Cook over medium heat, stirring constantly, until smooth and thickened. Stir a little hot mixture into beaten egg yolks. Pour egg mixture back into saucepan; stir until blended. Cook an additional 2 or 3 minutes. Stir in shortening and vanilla. Cool.
5. CUT off tops of cream puffs with a serrated knife. Pull out any soft dough. Spoon filling into cream puffs. Replace tops. Sprinkle lightly with powdered sugar. Serve immediately or refrigerate.