Bring water to boil over medium-high heat

Add butter and allow to melt

Add flour and salt together

Briskly stir with wooden spoon until dough sticks together and forms a ball

Remove from heat and allow to cool slightly

Add egg mixture, one at a time, and beat dough until incorporated

Drop spoonfuls of dough onto cookie sheet dampened with cold water

Bake at Fahrenheit 400° for 15 minutes

Lower temp to Fahrenheit 300° and continue to cook for 30 minutes

Remove from oven and slice through the middle

Separate tops and bottoms to allow steam to escape

Makes 8 giant cream puffs, or 16-20 smaller puffs

Bring milk to boil over medium-high heat

While heating, take half of milk mixture and pour into blender

Add eggs, cornstarch, sugar, vanilla pudding mix, and salt

Blend on high until incorporated to temper eggs

When milk is nearly boiling add blender mixture and stir constantly

The mixture will become thick and glossy

Continue to stir until the entire mixture is of the same thick consistency

Remove from heat and continue to stir for a minute or so

Allow to cool slightly and put in fridge to chill

Once chilled, beat with electric mixer until smooth

Whip cream with sugar until stiff peaks form

Mix into custard until smooth and creamy

Fill bottom half of puff with heaping spoonful's of custard

Replace puff top

Coat liberally with a generous layer of melted chocolate