2 lbs. butter
1/2 c. flour
2 eggs
1/2 c. boiling water
1/8 tsp. salt

In a small saucepan, melt butter in boiling water. Add flour and salt (all at once); stir vigorously. Cook and stir until the mixture forms a ball that does not separate. Remove from heat; cool five minutes.

Add eggs (one at a time), beating dough until it is very smooth and shiny (after each egg).

Drop dough three inches apart on a lightly greased baking sheet, makes six mounds. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees, bake for 10 minutes more.

Remove from the oven; cut off the tops. Remove soft centers. Turn oven off; return cream puff tops and bottoms to oven for 20 minutes. Cool on wire rack.

CREAM FILLING:

1 pkg. instant vanilla pudding
1 c. milk
1 c. heavy cream, whipped

Prepare pudding as directed on the box, ONLY use 1 cup of milk. With wire whisk, or rubber spatula, gently fold in the whipped cream. Fill the puffs, and replace the tops. Glaze.

GLAZE:

1 c. melted semi-sweet chocolate pieces
1 tbsp. vegetable shortening

Melt in a small bowl, set over hot (not boiling) water. Let cool for 2 minutes. Spoon over puffs.