PUFF PASTRY:

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

Bring to a boil butter and water. Turn down heat to low. Add 1 cup of flour and 1/4 teaspoon salt. Stir until dough leaves side of pan. Remove from heat. Add 4 eggs, one at a time, until you have a smooth shiny batter. Place dough by tablespoonful to form a ring on a greased cookie sheet. Bake at 425 degrees for 30 minutes. Turn off heat, let ring remain in oven for 15 minutes. DO NOT OPEN DOOR. When cool, cut ring through the middle and remove the top of the ring, set aside.

FILLING:

2 1/4 c. milk
2 sm. pkg. instant vanilla pudding

Mix the above well and refrigerate 30 minutes. Beat 1/2 cup heavy cream until thick, mix with chilled pudding, spoon filling on bottom half of puff pastry. Place top of pastry on filling.

FROSTING:

2 oz. semi-sweet chocolate
1/4 c. water
2 tbsp. butter
2 c. confectioners' sugar
1/2 tsp. vanilla

Heat on low, water and butter, remove from heat. Add sugar and vanilla. Pour over puff pastry. Serves 6.