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

Melt butter in water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball and does not separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each addition until mixture is smooth.

Drop from tablespoon 2 inches apart (teaspoon for smaller ones) onto greased baking sheet. Bake in hot oven (450 degrees) 15 minutes; then bake at 325 degrees 25 minutes longer. Remove with spatula and cool on rack. When thoroughly cool cut side of each puff and fill with filling. Makes 12 cream puffs.

CREAM PUFF FILLING:

1 pkg. vanilla instant pudding
1 pkg. Dream Whip
1 1/2 c. cold milk

Mix all ingredients in bowl and beat with electric mixer until it looks like whip cream. Beat 10 minutes. Make filling while cream puffs are in oven, then put in refrigerator to cool. When cream puffs are cool, fill them.

CHOCOLATE GLAZE:

1 sq. unsweetened chocolate
1 tbsp. butter
1/2 lb. powdered sugar
1/2 tsp. vanilla
1 tbsp. hot water

Heat chocolate and butter over low heat until melted, remove from heat. Stir in powdered sugar and vanilla. Mix in water, 1 teaspoon at a time, until smooth and thick. Pour over top of cream puffs.