BOTTOM PASTRY:

1 c. flour
1 tbsp. sugar
1/8 tsp. salt
6 tbsp. butter
1 egg, slightly beaten
2 tbsp. cold water

FRENCH CREAM FILLING:

1 c. + 1 tbsp. sugar
4 1/2 tbsp. flour
4 1/2 tbsp. cornstarch
1 tsp. salt
4 1/2 c. milk, scalded
3 beaten eggs
3 tsp. vanilla
2 tbsp. butter
3 c. Cool Whip

PUFF PASTRY:

1 c. water
1/2 c. butter
1 tbsp. sugar
1/8 tsp. salt
1 c. flour
4 eggs

CHOCOLATE TOPPING:

1 oz. unsweetened chocolate, melted
3/4 tbsp. butter, melted
1/3 c. sifted powdered sugar
1 tbsp. milk

BOTTOM PASTRY: Sift flour, sugar and salt. Cut in butter until like cornmeal. Add egg and water. Stir with fork until all particles cling together. Knead few times until smooth. Wrap in plastic wrap and chill several hours. Roll out to a circle 9 1/2" in diameter. Put on cookie sheet. Cut 9" circle with sharp knife. Remove and discard trimmings. Pierce circle well with fork.

PUFF PASTRY: Combine water, butter, sugar and salt in saucepan. Bring to boil. Soon as butter is melted, add flour all at once. Stir rapidly over heat until mixture forms ball. Beat in eggs, one at a time, beating well after each. Spoon into pastry bag without a tip.

Heat oven to 400 degrees. Press pastry onto edge of pastry circle to form 1" rim. Press remaining pastry into 16 to 18 small cream puffs on same cookie sheet. Bake 15 minutes. Reduce heat to 375 degrees. Bake 15 to 20 minutes. Transfer to rack.

FRENCH CREAM FILLING: Scald milk. Mix sugar, flour, cornstarch and salt. Stir into milk. Add beaten eggs. Boil and cook until thick. Take from heat. Add butter, vanilla and chill. Beat with mixer until smooth. Fold in Cool Whip. Fill cream puffs.

Brown 1/2 cup granulated sugar over low heat. Dip bottom of each puff into caramel and place onto the outer edge of the baked ring on pastry circle, until circle is complete.

Fill center with remaining filling. Put a cream puff in center and drizzle with chocolate topping.