1. Preheat oven to 400 degrees. In medium saucepan over high heat, heat 1 cup water with 1/2 cup butter until butter melts and mixture boils. Turn heat to low; add 1 cup sifted regular all purpose flour and 1/4 teaspoon salt. Stir vigorously over heat until dough leaves sides of pan in a smooth compact ball, about 1 minute.

2. Quickly transfer dough to large bowl; with electric mixer at medium speed (or leave dough in saucepan and use wooden spoon), beat in 4 eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny.

3. On greased, lightly floured cookie sheet, using a 7 inch plate as guide, trace a circle. Drop heaping measuring tablespoons of dough just inside the circle to form a ring. Bake 40 minutes, or until golden and firm. Turn off heat and allow to puff ring to rest in oven 15 minutes; then place on rack to cook, away from drafts.

4. With sharp knife, cut ring in half horizontally; with spoon, remove soft interior, discard, leaving a hollow ring shell.

FILLING:

5. In medium bowl, make up one 3 1/4 ounce package instant vanilla pudding mix as label directs but use only 1 1/4 cups milk. Gradually fold in 1 cup heavy or whipping cream, whipped, and 1 teaspoon almond extract.

CHOCOLATE GLAZE:

6. In double boiler, over hot, not boiling, water melt 1/2 cup semi-sweet chocolate pieces with 1 tablespoon butter, 1 1/2 teaspoon milk, and 1 1/2 teaspoon white corn syrup until smooth, stirring occasionally. Spread on top of ring. Refrigerate.