Cream Puffs

Puffs:
1 cup water
1/2 cup butter (1 stick)
1 cup flour
4 eggs

Heat oven to 400 degrees. Break eggs into bowl and mix well.  Heat water and butter to boiling. Stir in flour. Stir vigorously over low heat until it forms a ball (about 1 - 2 minutes).  Remove from heat.  Mix in eggs.  Beat until smooth. Drop onto a cookie sheet. Recipe says it will make 12 cream puffs, I made them smaller and made 23.  Bake 30 - 45 minutes. Cool.

Once cool you can either cut the tops off and fill with the cream filling or you can fill a pastry bag with the cream and stick the tip into the puff and fill.

Filling:
1 cup cream
1 package vanilla pudding
some milk to thin

Whip the cream (I do not recommend mixing by hand - it will make you really tired).  Once you have whipped cream, mix in the pudding.  It will make it really really thick.  You will need to add some milk to thin it out. 

Chocolate topping:
Either 3 T unsweetened cocoa powder (+ 1 TBS of butter) or 1 square unsweetened chocolate
1 TBS butter
1 cup powdered sugar
2 TBS water
1/2 tsp vanilla

Melt the chocolate. Mix in the powdered sugar. Add the vanilla.  You may need to mix in the water.

Cream puffs:
Assemble the puffs.  Fill the puffs.  Drizzle or spoon chocolate on the top.  Chill.  Enjoy.

Recipe credits to Betty Crocker (who does not exist - sad sad sad) and my Mother (happy almost birthday, Mom!).