1/2 c. water
1/4 c. butter
2 eggs
1/2 c. all-purpose flour
Custard filling
Chocolate glaze

Heat oven to 400 degrees. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once; beat until smooth. Drop by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; remove filaments of soft dough. Fill with custard filling. Replace tops; top with chocolate glaze.

CUSTARD FILLING:

1 (3 oz.) pkg. vanilla pudding mix (not instant)
1 1/2 c. milk
1/2 c. heavy cream
2 tbsp. powdered sugar
1/2 tsp. vanilla

Cook pudding mix and 1 1/2 cups milk according to package directions. Place waxed paper on pudding to prevent film from forming on pudding. Cool. Whip cream, sugar and vanilla until stiff. Fold into pudding. Chill.

CHOCOLATE GLAZE:

1/2 c. semi-sweet chocolate chips
1 tbsp. shortening
1 tbsp. corn syrup
1 1/2 tbsp. milk

Melt all ingredients in pan over hot (not boiling) water. Stir until smooth.