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MINI CREAM PUFFS 
PUFFS:

1 c. water
1/2 c. (1/4 lb.) butter
1 c. sifted flour
4 eggs
1/4 tsp. salt

Heat water, butter, and salt in medium saucepan; bring to a boil. Reduce heat; add flour (all at once). Stir with wooden spoon until it leaves sides of pan and forms a ball. Remove from heat and beat in eggs, one at a time; beat vigorously until smooth.

Preheat oven to 375 degrees. Lightly grease large cookie sheet. Using two small spoons, make 1 inch mounds 2 inches apart. Bake 30 minutes; remove from oven onto wire racks to cool. Cut off top third. Fill with custard or ice cream for desserts or fill with chicken, ham salad, or cheese (whipped) for appetizers. For desserts top with icing or confectioners sugar.

SEMI-SWEET CHOCOLATE GLAZE:

2 squares semi-sweet chocolate
2 tbsp. butter
2/3 c. confectioners sugar
2 tbsp. milk

In 1 quart saucepan over low heat, melt semi-sweet chocolate and butter, stirring frequently. Stir in confectioners sugar and milk until smooth.

VANILLA FILLING:

1 c. heavy or whipping cream
1 tbsp. sugar
3 1/2 to 3 3/4 oz. pkg. vanilla instant pudding
1 1/4 c. milk
1/2 tsp. vanilla

In small bowl, with mixer at medium speed, beat cream, add sugar slowly until soft peaks form; set aside. Prepare vanilla pudding as label directs but use only 1 1/4 cup milk. With wire whisk gently fold whipped cream and vanilla into prepared vanilla pudding.
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