1 stick butter
1 c. water
1 c. Wondra flour
4 eggs

FILLING:

1 box instant pudding (4 oz.)
Milk

FROSTING:

1 tsp. vanilla
2 oz. unsweetened chocolate
3 tbsp. butter
1 c. 10x sugar
Sm. amount hot water

Melt butter in 1 cup water over low heat in saucepan. Remove from heat. Add Wondra flour and stir until mixture forms a ball. Add eggs one at a time and stir thoroughly between each.

Drop by spoonfuls or shape into logs and bake on cookie sheet in 425 degree oven for 20 to 30 minutes or until golden brown. When cool, fill with prepared pudding.

For Frosting: Melt butter with chocolate over low heat. Add 10x sugar and vanilla. Stir until smooth. Add a few drops of hot water as needed. Spoon over filled cream puffs. Refrigerate.

Cream puffs can be filled with chicken or tuna salad, also.