1 c. water
1 stick butter
1 c. flour
4 eggs, beaten

Boil water and butter together until it starts to bubble. Turn down heat, add flour. Beat with spoon while adding flour until mixture forms a ball. Remove from heat. Add beaten eggs, stir until well mixed and shiny. If needed, return to heat until mix forms a ball. Drop by heaping teaspoons for small puffs or heaping tablespoons for large on ungreased baking sheet. Smooth top slightly. Bake at 400 degrees for 30-35 minutes.

FILLING:

1 sm. box instant vanilla pudding
1 c. milk
2 sm. cartons whipping cream

Beat pudding and milk together on high for 1 minute. Add cream; beat until mixture forms soft peaks.

TOPPING:

1 oz. unsweetened baking chocolate
1 tbsp. butter
1 c. powdered sugar
2 tbsp. hot water

Melt chocolate with butter and water; add sugar and beat until smooth. Add more water if needed for drizzling.

When puffs are cool, cut in half, take spoon and gently clean out insides of puffs. Fill each half with filling and place back together. Drizzle with chocolate. Keep in refrigerator. Makes about 16 large or 32 small puffs.