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

CUSTARD FILLING:

3 c. milk
1/2 c. sugar
3 tbsp. cornstarch
4 egg yolks
2 tsp. vanilla extract

CHOCOLATE GLAZE:

6 oz. pkg. semisweet chocolate pieces
2 tbsp. shortening
2 tbsp. light corn syrup
3 tbsp. milk

Preheat oven to 400 degrees. In medium saucepan, bring water, butter and salt to boiling. Remove from heat. With wooden spoon or electric mixer, beat in flour. Return to low heat; beat until mixture forms ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time, beating mixture hard after adding each. Continue beating until dough is shiny and satiny and breaks away in strands. Drop 12 rounded tablespoonfuls, about 2 inches apart, on greased cookie sheet. Bake 45-50 minutes until puffed and golden brown. Puffs should sound hollow when lightly tapped with fingertip. Let cool completely, on wire rack, away from any drafts. With sharp knife, cut off tops crosswise. Scoop out filaments of soft dough. Fill with custard filling. Sprinkle tops with confectioner's sugar or frost with chocolate glaze.

For custard filling: In small heavy saucepan, slowly heat milk just until bubbles form around edge of pan. Meanwhile, in small bowl, combine sugar and cornstarch; stir to mix well. Stir into hot milk all at once. Cook, stirring, over medium heat, until mixture boils. Reduce heat, and simmer 1 minute. Beat small amount of hot mixture into egg yolks. Pour back into saucepan; cook, stirring over medium heat, until mixture boils and thickens. Stir in vanilla. Place waxed paper directly on surface, to prevent film form forming. Refrigerate filling until ready to use.

For chocolate glaze: Over very low heat, melt chocolate pieces with shortening. Add corn syrup and milk, stirring until smooth and well blended. Let cool slightly. Pour warm glaze over cooled, filled cream puffs place on wire rack, with waxed paper underneath. Makes 12.