Cream Puffs

In a large saucepan over medium heat bring to a boil:
1 c water
½ c butter
¼ t salt
Then add 1 c flour and stir until a smooth ball forms.Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes.
Add 4 eggs one at a time, beating well after each addition.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 28-30 minutes or until puffed and golden brown.

For filling, beat until smooth:
8 ounces cream cheese, softened2-1/2 cups milk
2 packages (3.4 ounces each) instant vanilla pudding mix

Spread over crust. Refrigerate for 20 minutes.
Spread with 1 carton thawed whipped topping. Store in the refrigerator.
Just before serving, drizzle with chocolate syrup.