1 c. water
1/2 c. butter
1/4 tsp. salt
1 c. flour
4 eggs
Almond Cream Filling
Chocolate Glaze

ALMOND CREAM FILLING:

Prepare 1 (3 1/2 ounce) package vanilla instant pudding as label directs, but use only 1 1/4 cups milk. Fold in 1 cup heavy whipped cream and 1 teaspoon almond extract.

In 2 quart saucepan, over medium heat, heat water, butter, and salt until butter melts and mixture boils. Remove saucepan form heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball. Add eggs to flour mixture one at a time, beating after each addition, until mixture is smooth. Cool mixture slightly. Preheat oven to 400 degrees. Lightly flour and grease a large cookie sheet. Using a 7 inch plate as a guide, draw a circle in flour on cookie sheet. Drop batter by heaping tablespoons into 10 mounds inside circle to form a ring.

Bake ring 40 minutes or until golden. Turn off oven, let ring remaining in oven 15 minutes. Remove ring from oven, cool on wire rack. When ring in cool, slice horizontally with serrated knife. Prepare Almond Cream Filling, spoon into bottom of ring. Replace top. Refrigerate. Prepare Chocolate Glaze. Spoon glaze over top of ring. Makes 10 servings.

CHOCOLATE GLAZE:

In double boiler over hot water, or in one quart saucepan over low heat, melt 1/2 cup chocolate chips, 1 tablespoon butter, and 1 1/2 teaspoons milk, 1 1/2 teaspoon light corn syrup. Stir until smooth.