1/2 c butter
1 c water
1/2 tsp salt
1 c flour
In saucepan, bring butter, water, and salt to a boil. Remove from heat, and add all flour at once. Mix until it sets into a firm ball. Let it stand for five minutes.
Add one egg at a time, beating well after each addition. Beat until dough is shiny.
Drop by teaspoonfuls onto cookie sheet (use parchment paper if you have it; they'll ruin if they stick to the pan!). Bake at 400 degrees for 25 minutes. Immediately out of the oven, cut a small slit in the top to let the steam escape.
2 small pkg instant vanilla pudding
1 c milk
2 c heavy cream
Mix together with wisk or electric beater for two minutes, until well blended. Put in fridge to set.
Once your puffs are cool and your filling is set, cut a slit in top of puffs. I put my filling in a large ziplock, and cut a whole in one corner, a makeshift pastry bag, if you will. Fill each puff with custard filling, and replace top.
6 T cocoa
2 T vegetable oil
2 tsp corn syrup
2 tsp vanilla
2 T softened butter
1 1/2 c powdered sugar
3-4 T milk
Beat together until smooth. Pour over puffs. You can add extra milk if it's too thick to spread over puffs. Dust with powdered sugar, if desired.