|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Creme patisserie||2 Cup (32 tbs)|
|Chocolate sauce||1 Cup (16 tbs) (Recipe Follows)|
Combine water and butter in a medium saucepan; bring to a boil.
Add flour to butter mixture all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball.
Remove from heat, and cool about 5 minutes.
Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.
Drop batter by rounded teaspoonfuls 2 inches apart on ungreased baking sheets.
Bake at 400Â° for 25 minutes or until golden brown and puffed.
Cool away from drafts.
Cut top off cream puffs; pull out, and discard soft dough inside.
Fill bottom halves with about 1 1/2tablespoons Creme Patisserie, and cover with top halves.
Arrange cream puffs in a mound on serving platter, and drizzle with chocolate sauce.
Serve immediately or refrigerate.