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  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  All purpose flour 1 Cup (16 tbs)
  Eggs 4
  Creme patisserie 2 Cup (32 tbs)
  Egg yolks 5
  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 400° 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.

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