Creme Puffs / Petits Chaux

• 1 cup water
• 1 cup flour
• 1/2 cup butter
• 4 eggs
• Filling:
• vanilla instant pudding
• Frosting:
• 1 square unsweetened chocolate (1oz.)
• 1 tsp. butter
• 1 cup confectioners sugar, sifted
• boiling water

1. In saucepan, heat butter and water to rolling boil, stir in flour vigorously over low heat. Beat in eggs one at a time until smooth.
2. Using ungreased baking sheet, drop by large spoonfuls (10-12 puffs) and bake at 400 for 45-50 minutes. Alternately to make Petits Chaux, drop dough about the size of walnuts (35-40 puffs) and bake 30 minutes.
3. Let puffs cool slowly, away from drafts.
4. Fill with vanilla pudding.
5. To make frosting, melt chocolate and butter together over hot water to avoid burning the chocolate. Add confectioners sugar and beat until smooth. Frost puffs.

water, flour, butter, eggs, filling, vanilla instant pudding, frosting, chocolate, butter, confectioners sugar, boiling water

Taken from www.epicurious.com/recipes/member/views/creme-puffs-petits-chaux-50006286 (may not work)