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

Heat water, butter, and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat about one minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating after each addition until smooth and velvety.

Drop scant 1/4 cupfuls dough onto ungreased baking sheet. Bake at 400 for 35-40 minutes or until puffed and golden brown. Remove from oven. Cool.

Prepare chocolate cream filling. Slice top from each puff; fill. Replace tops and drizzle with Vanilla Glaze.

CHOCOLATE CREAM FILLING:

1/3 c. Hershey's cocoa
1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
3 tbsp. butter
1 1/2 tsp. vanilla

Combine cocoa, sugar, cornstarch, and salt in medium saucepan; blend in milk until smooth. Cook and stir over medium heat until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla.

VANILLA GLAZE:

1 c. powdered sugar
2 tbsp. milk
1 tbsp. softened butter