1 c. water
1/2 c. butter
1 c. flour
4 eggs

Heat water and butter to a rolling boil in a quart saucepan. Stir in flour, vigorously over a low heat until mixture forms a ball; about 1 minute. Remove from heat. Cool. Add eggs and beat until smooth. Drop dough by large tablespoon onto ungreased baking sheet. Bake at 400 degrees for 10 to 15 minutes or until lightly golden brown. Cool puffs.

CREAM PUFF CENTERS:

1 pkg. French vanilla instant pudding
1 c. milk
2 c. Cool Whip

Blend pudding and milk, then add Cool Whip and beat until soft peaks form. Cut off tops of puffs and fill with cream mixture. Refrigerate. Just before serving, drizzle with Hershey's chocolate syrup.