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

In saucepan over medium heat, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With a wooden spoon stir in flour all at once, until it forms a ball and leaves sides of pan. Add eggs to flour mixture, one at a time, beating after each addition until smooth and satiny. Cool slightly. Preheat oven to 400 degrees; lightly grease and flour a large cookie sheet. Using a 7 inch plate as a guide, trace around it on cookie sheet to form a ring. Drop batter by heaping tablespoonsful into 10 mounds inside ring. Bake 40 minutes, or until golden. Turn off oven and leave 15 minutes. Remove and cool. Slice horizontally in half.

FILLING:

1 pkg. instant vanilla pudding
1 1/4 c. milk
1 c. whipping cream, whipped
1 tsp. almond extract

Prepare instant pudding using milk. Fold in whipping cream, whipped and almond extract. Refrigerate.

GLAZE:

1/2 c. chocolate chips
1 tbsp. butter
1 1/2 tsp. milk
1 1/2 tsp. light corn syrup

Heat chocolate chips with butter, milk and corn syrup until smooth, stirring constantly. Drizzle on ring.