1 c. water
6 tbsp. butter, cut up
1 c. flour
4 eggs

FILLING:

1 3/4 c. heavy or whipping cream
1 pkg. instant pudding mix, chocolate or vanilla

GLAZE:

3/4 c. semi-sweet chocolate morsels
1 1/2 tbsp. butter
1 1/2 tsp. light corn syrup

Preheat oven to 425 degrees. Grease baking sheet. In saucepan bring water and butter to boil over medium heat, remove and add flour all at once. Return to heat for 1 minute. Transfer mixture to bowl. Add eggs, 1 at a time, mix until thick and glossy.

Drop slightly rounded tablespoon of batter for each cream puff onto greased baking sheet for 20 to 25 minutes until golden brown. Remove from oven and cut slit to release steam. Turn oven off and return to oven 5 minutes to dry out. Mix filling ingredients together until smooth. Refrigerate for 10 minutes, then fill puffs.

Make glaze in double boiler. Cool, then put on top of cream puffs.