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

Heat water and butter to rolling boil in saucepan. Stir in flour, stir vigorously over low heat until mixture forms ball (1 minute). Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop by spoonful onto ungreased cookie sheet - should make good sized mounds.

Bake 45 to 50 minutes at 375 degrees. Remove when golden brown and dry. Let cool. Cut tops off, remove moist centers and replace tops. Fill with Rich Custard Filling and top with Thin Chocolate Icing. Makes 10 to 12 puffs.

RICH CUSTARD FILLING:

1/2 c. sugar
1/3 c. flour
1/2 tsp. salt
2 c. milk
2 eggs, beaten
2 tsp. vanilla

Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat until boils. Boil 1 minute. Remove from heat. Stir half of mixture into eggs. Mix and then blend with remaining mixture in saucepan. Bring back just to boil. Cool, blend in vanilla and fill puffs.

THIN CHOCOLATE ICING:

1 sq. or 1 oz. unsweetened chocolate
1 tsp. butter
1 c. confectioners' sugar
2 tbsp. boiling water

Melt chocolate and butter together, remove from heat. Blend in sugar and water, beat until smooth but NOT stiff. Dribble over tops of filled puffs.