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

Heat the water, butter and salt until butter melts and mixture boils. Remove pan from heat. With spoon stir in flour all at once until mixture forms a ball and leaves side of pan.

Add eggs to flour mixture one at a time, beating after each addition until mixture is smooth. Cool slightly. Drop batter in heaping tablespoons on cookie sheet.

Bake at 400 degrees for 35 to 40 minutes until brown. Turn off oven, let them remain in the oven for an additional 15 minutes. Remove from oven and place them on a rack to cool.

FILLING:

1 lg. pack vanilla instant pudding
Use only 1 1/4 c. of milk
1 1/2 c. or a little more of Cool Whip

When creme puffs are cool slice off top and fill.

CHOCOLATE GLAZE:

3 tbsp. of butter
2 tbsp. cocoa
1 1/2 c. confectionery sugar
2 tbsp. milk
1 1/2 tsp. vanilla

Melt butter, stir in cocoa until dissolved. Then add the other ingredients. Add more milk to thin glaze. It will thicken as it cools. (If desired.)

If you prefer you can just sprinkle them with powdered sugar instead of using the chocolate glaze.

Makes 10 to 12.