Serving size: 10
Calories per serving: 246

In a medium sauce pan bring water, butter, salt and sugar to a rolling boil.
Stir flour in vigorously until dough is formed and there is a film on the bottom of the pan. This usually takes about 1 minute.
Remove from heat and cool for a couple of minutes.
Add dough to a mixer and beat in eggs 1 at a time until mixture is smooth.
Use a tablespoon and a rubber spatula and drop tablespoon size balls on a cookie sheet lined with parchment paper.
Wet fingers and gently press down high peaks.
Wash with 1 beaten egg.
Bake at 375 for 20-25 minutes.
Remove from oven and cool completely.

For the filling Make pudding as directed and then beat in cream cheese.
fold in Cool Whip when pudding is set and put in a bag with a large tip and refrigerate until cream puffs are cooled.

Slice the top off of your cream puff about 3/4 of the way up and pipe in filling.
Replace top and drizzle with melted chocolate.