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

In 2 quart saucepan over medium heat, combine water, butter and salt until boiling. Remove pan from heat. With wooden spoon vigorously stir in flour all at once until mixture forms a ball and leaves side of pan.

Add eggs, one at a time, beating after each addition until mixture is smooth and satiny. Cool mixture slightly.

Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet. Drop batter by heaping tablespoons. Should get 10 mounds.

Bake 40 minutes or until golden. Turn off oven and let puffs remain in over 15 minutes. Remove and cool on wire racks. When cooled cut in half with serated knife. Rill with Almond Cream (below) and top with Chocolate Glaze (below). Refrigerate.

ALMOND CREAM FILLING:

3 1/2 oz. vanilla instant pudding
1 1/2 c. milk
1 tsp. vanilla

CHOCOLATE GLAZE:

1/2 c. chocolate chips
1 tbsp. butter
1 1/2 tsp. milk
1 1/2 tsp. light corn syrup

In 1 quart saucepan over low heat melt all ingredients until smooth, stirring constantly.