1 c. water
6 tbsp. butter, cut into pieces
1 c. all purpose flour
4 eggs

Heat oven to 425 degrees and lightly grease baking sheet. In heavy sauce pan bring water and butter to boil over medium heat. Remove from heat. Add flour all at once and stir mixture vigorously with wooden spoon. Return saucepan to heat and cook, stirring for 1 minute. Transfer mixture to large bowl and stir few times to cool slightly. Add eggs, 1 at a time, stirring vigorously after each addition until egg is well blended and mixture is thick and glossy.

Drop slightly rounded tablespoon of batter for each cream puff onto prepared baking sheet. Bake 20 to 25 minutes or until puffs are golden brown. Remove from oven and cut slit in side of each cream puff to release steam. Turn oven off and return puffs to oven for 5 minutes to dry out insides.

VANILLA OR CHOCOLATE FILLINGS:

1 3/4 c. heavy whipping cream (or 1 container Cool Whip)
3 1/2 oz. pkg. vanilla or chocolate instant pudding

Empty Cool Whip into bowl. Add pudding package and mix well. Slice open cream puffs, fill each cream puff with pudding mixture. Close cream puff back up.

CHOCOLATE GLAZE:

3/4 c. semisweet chocolate morsels
1 1/2 tbsp. butter
1 1/2 tsp. light corn syrup

In a sauce pan with a little amount of water, melt chocolate morsels with butter and corn syrup. Spoon onto the top of cream puffs. You can sprinkle with confectioners sugar instead of chocolate. Makes about 24 cream puffs.