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

FILLING:

Chocolate pudding mix

FILLING:

1/2 pt. of heavy cream
3 tbsp. confectioners' sugar
1 tsp. vanilla

OPTIONAL: Can sprinkle confectioners' sugar on top of each cream puff before serving. Best when served same day. Refrigerate.

PUFFS: In medium saucepan, bring water, butter and salt to boiling. Remove from heat and stir in flour. Return to low heat and stir until mixture forms ball and pulls away from sides of saucepan. Remove from heat. Beat in eggs, one at a time, beating hard (by hand) after adding each egg. Drop 12 rounded tablespoons about 2 inches apart on UNGREASED cookie sheet. Bake 45 to 50 minutes until golden brown. Let cool completely on wire rack away from drafts.

TO FILL: Earlier in day prepare chocolate pudding mix. Chill well until firm. Set aside.

Whip heavy cream, confectioners' sugar and vanilla very carefully until firm. (Do not overwhip.) Cut horizontally top 1/3 of each cream puff. Set tops aside. Scoop out soft dough inside and discard. Fill bottom of puff with 1 tablespoons of pudding. Top pudding with 1 tablespoon of whipped cream. Put top on.