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

In 2 quart sauce pan over medium heat, heat water, butter and salt until butter melts and mixture boils. Remove from heat; with wooden spoon vigorously stir in flour until mixture forms a ball and leaves sides of pan. Add eggs one at a time beating after each addition. Cool slightly. Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet. Trace 1 7 inch circle in flour. Drop batter by heaping tablespoons into ten mounds inside circle to form a ring. Bake 40 minutes. Turn off oven and let ring remain in oven 15 minutes; cool on wire rack. When cool slice horizontally and fill.

FILLING:

1 pkg. vanilla instant pudding
1 1/4 c. milk
1 c. heavy cream
1 tsp. almond extract

Prepare pudding using only 1 1/4 cups milk; fold in whipped cream and almond extract. Prepare glaze.

GLAZE:

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

Heat chocolate chips on top of double boiler or in heavy saucepan; add other ingredients and stir until smooth.