Cream Puffs

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 tsp salt
4 eggs
2 (3.4 oz pkgs) instant vanilla pudding
1 pint whipping cream
2 cups whole milk
Chocolate Icing

Melt butter in boiling water.  Add salt, then flour.  Stir quickly until mixture forms a ball and pulls away from the side of the pan.  Remove from heat and cool slightly.  (You don't want the eggs to cook - they will if the mixture is too hot.)  Add eggs one at a time, beating until smooth.  Drop by heaping spoonfuls onto a greased cookie sheet.  Bake at 400 for around 25-30 minutes, until pretty golden brown and puffy.  Cool and fill with filling. 

For the filling:
Mix pudding mix, cream and milk with a beater until stiff.  Chill.  Use a pastry bag and tip with a big hole for filling puffs.  (Make a small X on the bottom of each puff first with a sharp knife to give an easy place for your tip to go in.)

Put in fridge while you make the icing.  This will help icing to cool quicker on the puff and stick. 

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Dan's Grandma's Chocolate Icing

3-4 squares Bakers unsweetened chocolate
3 Tbsp butter
3 cups powdered sugar
1/8 tsp salt
7 Tbsp milk
1 tsp vanilla

Melt chocolate and butter over very low heat, stirring constantly.  Mix powdered sugar and salt, then add milk and vanilla.  Mix well.  Add chocolate to the milk mixture and stir until it is the right consistency to spoon over creampuffs.