1 c. water
1/2 c. butter
1 c. all purpose flour
4 eggs
Vanilla cream filling (recipe follows)
Hot fudge sauce (recipe follows)

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat; beat in eggs all at one time with a wire whisk until smooth. Drop dough by scant 1/4 cup three inches apart onto ungreased baking sheet. Bake 35 to 40 minutes or until puffed and golden and dry. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with vanilla cream; replace tops. Refrigerate until serving. Makes 12 cream puffs.

VANILLA CREAM FILLING:

3 3/4 oz. pkg. vanilla instant pudding
1 c. milk
2 c. chilled whipped cream

In small mixing bowl blend pudding and milk on low speed. Add whip cream, beat 2 minutes on medium speed until soft peaks form.

HOT FUDGE SAUCE:

13 oz. can evaporated milk
2 c. sugar
4 oz. unsweetened chocolate (or 3/4 c. cocoa and 1/4 c. oil)
1/4 c. butter
1 tsp. vanilla
1/4 tsp. salt

Heat milk and sugar to rolling boil, stirring constantly. Boil and stir one minute. Add chocolate, stir until melted. Beat over heat until smooth. Remove from heat, blend in butter, vanilla and salt. Makes 3 cups.