Cream Puffs

In a saucepan over medium heat, bring water and butter to a boil. Add slour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth.

Cover a baking sheet with foil; greaase foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape.

Chocolate Filling: In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add flilling; replace tops.

Chocolate Glaze: Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.

Custard Filling: In a small saucepan, combine 1/2 cup sugar, 5 Tbs. flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over med. heat, stirring constantly. Boil 60 sec., then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and shill in refrigerator.