Add 1/4 pound stick butter (1/2 cup) to 1 cup boiling water. Stir to melt butter. Add 1 cup flour and 1/4 teaspoon salt, all at once. Stir vigorously until the mixture is smooth and forms soft ball that doesn't separate. Cool mixture slightly; add 4 eggs, one at a time. Beat vigorously after each egg is added. Beat until mixture is smooth. Drop batter onto greased cookie sheet for cream puffs. Put through pastry bag 1/2 to 1 inch wide, 3 inches for eclairs. Bake in very hot oven at 450 degrees for 15 minutes, then moderate oven (325 degrees) for 25 minutes. Fill cream puffs with filling and drizzle with your favorite chocolate ice cream topping.

FILLING:

2 c. milk
1 (8 oz.) pkg. cream cheese
1 sm. box instant vanilla pudding mix

Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended. Add pudding mix and add remaining milk; beat slowly for 1 minute. Cover surface of pudding with waxed paper. Fill cream puffs or eclairs.