Cream Puffs

1 C. water
½ C. butter
¼ tsp. salt
1 C. flour
4 eggs

Heat water, butter & salt to a boil in a 2 quart sauce pan. Remove from heat (pour into mixer if desired). With a wooden spoon stir in flour vigorously all at once until mixture forms a ball leaving the sides of the pan. Add eggs one at a time, beating each until mixture is smooth and thick. Drop by spoonfuls about two inches apart onto an ungreased cookie sheet. Bake at 400 degrees for 25-30 min. Do not under cook. They should be dark golden brown. Cool, then carefully cut tops off and fill with almond filling. Drizzle with chocolate glaze or dust with powdered sugar.

Almond Filling
Prepare one 3.5-3.75 oz. pack of vanilla instant pudding using 1 ¼ C. milk. Fold in 1 C. heavy whipping cream(whipped), & ½ tsp. almond extract.

Chocolate Glaze
Heat ½ C. semisweet chocolate chips with 1 Tbls. butter, 1 ½ tsp. light corn syrup until smooth, stirring occasionally. Drizzle over the tops of the filled cream puffs.