Cream Puffs

Slowly bring 1c. Water with butter and salt to boiling. Remove from heat. With wooden spoon, beat in flour all at once. Return to low heat; continue beating until mixture forms ball and leaves side of pan. Remove from heat. Beat in eggs, one at a time, beating hard after each addition until mixture is smooth. Continue beating until dough is shiny and satiny and breaks in strands. Drop by rounded teaspoonfuls on cookie sheet. Bake for 45-50 minutes at 400 degrees. Let cool. Cut off tops and scoop out filaments. For filling: whip milk and pudding for a few minutes. Add ice cream. Frost tops with chocolate icing