1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. flour
4 eggs
1 sm. (4 oz.) box instant pudding (chocolate, vanilla, banana, etc.)
1 sm. can chocolate frosting

Preheat oven to 400 degrees. In a saucepan, heat butter, water and salt to a rolling boil. Add all at once, one cup of flour. Stir vigorously over low heat until mixture leaves the sides of the pan and forms into a ball. Remove from heat and beat in 4 eggs one at a time. Beat thoroughly until smooth and velvety.

Drop onto ungreased cookie sheet. Bake for 35 minutes. Allow to cool and then fill with instant pudding. (Slit puffs in half, leaving partial edge together.) Top with chocolate frosting. Eat soon, puffs will become mushy within a day. Makes 18-24 cream puffs.