1 c. water
1 c. sifted, all purpose flour
1/4 tsp. salt
1/2 c. butter
4 eggs
1 lg. box vanilla pudding, prepared according to directions

ICING:

2 tbsp. cocoa
2 tbsp. shortening or butter
1 c. confectioner's sugar
Some milk

Bring water to a boil. Add butter and boil until it melts. Add flour and salt all at once, stirring quickly until a lump forms in center of saucepan. Remove from heat and transfer dough to mixing bowl. Mix in one egg at a time with mixer. Drop by spoonfuls onto greased cookie sheets. Bake at 400 degrees for 30 minutes or until light brown. Immediately pierce sides with steak knife to allow steam to escape. When cooled, cut in half, fill with vanilla pudding and put back together. Refrigerate. To prepare icing, beat icing ingredients together, adding milk and confectioner's sugar alternately to achieve desired consistency. (Optional: melt a chocolate bar in microwave.) Drizzle icing over refrigerated cream puffs.