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

ALMOND-CREAM FILLING:

1 pkg. instant vanilla pudding
1 1/4 c. milk
1 c. heavy or whipped cream, whipped
1 tsp. almond extract

CHOCOLATE SAUCE TOPPING:

1/2 c. semi-sweet chocolate chips
1 tbsp. butter
1 1/2 tsp. milk
1 1/2 tsp. light corn syrup

3 hours before, in 2 quart saucepan over medium heat, heat water, butter and salt until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of pan.

Add eggs to flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny. Cool mixture slightly. Lightly flour and grease large cookie sheet. Use a 7-inch plate as a guide, trace a circle with flour on cookie sheet.

Drop batter by heaping tablespoons into 10 mounds inside circle, to form a ring. Bake at 400 degrees for 40 minutes, then turn oven off, let ring sit in oven for 15 minutes. Remove ring and cool. While ring is cooling, slice horizontally in half. Make cream filling by mixing 1 package instant pudding and milk together. Fold in the whipped cream and extract. Spoon mixture in bottom of ring. Replace top of ring and refrigerate.

Make chocolate sauce in a double boiler over hot, not boiling water, or microwave for 30 seconds, stir and microwave another 20 seconds. Spoon glaze over top of ring. Serves 10.