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1
In saucepan, bring water, butter and salt to a boil.
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2
Add flour all at once and stir until it forms a ball.
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3
Remove from from heat, let stand 5 minutes.
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4
Add eggs, one at a time, beating well after each addition.
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5
Continue beating until mixture is smooth and shiny.
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6
Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
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7
Bake at 400 degrees for 30-35 minutes (or until golden brown).
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8
Remove to a wire rack.
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9
Immediately split puffs open; remove tops and set aside.
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10
Remove and discard soft dough inside puff.
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11
Let cool.
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12
In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
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13
Let stand for 5 minutes.
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14
Fold in the whipped cream.
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15
Fill the cream puffs and replace tops.
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16
In a heavy saucepan, combine glaze ingredients.
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17
Cook and stir over low heat until chocolate melts and mixture is smooth.
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18
Drizzle over cream puffs.
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19
Chill for at least one hour before serving.
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20
Refrigerate any leftovers.
