DOUGH:

1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. flour
4 lg. eggs, beaten well

FILLING:

1 (3.4 oz.) vanilla pudding - NOT INSTANT
1 tsp. vanilla
1 (8 oz.) whipping cream
2 tsp. sugar

CHOCOLATE TOPPING:

Hot fudge

Cook pudding with vanilla to package directions. Refrigerate and let cool completely.

DOUGH: Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour mixing with wooden spoon until mixture leaves side of pan in a ball. Remove from heat and add well beaten eggs in 6 additions, beating well after each addition. Use mixer for this.

Drop dough from metal mixing spoon onto greased baking sheet - 3 inches apart. Bake at 400 degrees for 40-45 minutes. Cool for 5 minutes. Cut off tops and scoop out middle of pastry.

FILLING: Whip cream with sugar until firm and fold into cooled pudding. Fill pastry with custard and put pastry tops back on. Drizzle with warm chocolate topping - hot fudge.