Cream Puffs in Chocolate Syrup - Profiteroles

• 2/3 cup (150 ml) butter
• 1-1/8 cups (275 ml) milk
• 1-1/8 cups (275 ml) flour, sifted
• pinch of salt
• 2 eggs
• 1 egg white
• vanilla pudding, prepared
• chocolate syrup

1. Combine butter, milk and salt in a large saucepan.
2. Cook over low heat until butter is melted.
3. Bring it to a boil.
4. Remove from heat.
5. Beat in the flour, all at once, stirring vigorously with a wooden spoon.
6. Return the saucepan to the heat for a minute, stirring constantly until the dough comes away from the sides of the pan.
7. Remove from heat and allow to cool.
8. THOROUGHLY beat in the eggs, ONE AT A TIME.
9. The dough should become shiny and golden.
10. Grease a cookie sheet and lightly sprinkle it with flour.
11. Pipe small round shapes of dough on sheet.
12. The dough doubles in size when baked so leave ample space between them.
13. Bake in a preheated 425 degree (225 C.) oven for 20 minutes.
14. Cool.
15. Cut puffs almost in half.
16. Fill with vanilla pudding.
17. Serve with chocolate syrup.

butter, milk, flour, salt, eggs, egg, vanilla pudding, chocolate syrup

Taken from online-cookbook.com/goto/cook/rpage/000906 (may not work)