Cream Puffs
From Salena Thomas
I got this recipe from my friend Denise. They are the best I’ve ever tasted.

For the Shell:
1 c water
½ c butter
1 c flour
4 eggs

For the Filling:
3 oz vanilla pudding
3 oz French vanilla pudding
2 ¼ c milk
9 oz cool whip
1 tsp vanilla

For the Chocolate Glaze:
2 oz semisweet chocolate chips
2 tbsp butter
2 tbsp milk
1 c powdered sugar
1 tsp vanilla

Boil water and butter until a rolling boil. Stir in flour at once over low heat until the dough forms a ball. Remove from heat. Stir in eggs one at a time and stir until smooth or until your arm just hurts too much and you can’t go on any longer. Scoop by tablespoonfuls and put on an ungreased cookie sheet. I use the cookie-sized scoop. But you can make them bigger or smaller to suit your occasion. Bake at 425 for 20 minutes or until puffs are light brown and have no beads of water on them.
While the puffs are baking, make the filling. Mix both puddings, milk, and vanilla until smooth and starting to thicken. Fold in cool whip. Put In fridge until ready to use. (You can change out the flavors of the pudding if you want)
To make the glaze, combine all ingredients in a pot over medium heat, stirring constantly, until melted and smooth. (I double the glaze recipe cause there can never be too much chocolate.)
When ready to assemble, cut the tops off the puffs and pull out the egg-y middle. Fill to overflowing with the pudding. Replace tops and drizzle (or dump, as I like it) with the glaze. Eat immediately and then make another cause you can’t eat just one (Ask Brother Pauole!).