1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. flour
4 eggs
2 sqs. semi-sweet chocolate
3 tbsp. butter/oleo
1 pkg. vanilla instant pudding
1 1/4 c. milk
1 c. heavy cream, whipped
1 tsp. almond extract
1/4 c. milk
1 1/4 c. confectioners' sugar

In 2 quart pan, heat water, butter, and salt until it boils. Remove from heat and vigorously beat in flour, all at once, until ball forms away from sides of pan. Add eggs, one at a time, beating after each addition until smooth and satiny. Cool slightly. Preheat oven to 400 degrees. Drop by spoonful onto greased and floured cookie sheet. Bake large puffs 30 minutes; small puffs 20 minutes. Shut oven off and leave in 15 minutes. Remove, cool, slice in half, and fill. Mix pudding mix, milk, whipped cream, and extract for filling. Melt chocolate and butter in pan; add milk and confectioners' sugar for glaze.