Profiteroles (aka mini cream puffs)

Per Linzerdoodle's request...sorry this has taken so long, Linz! This is straight out of the Betty Crocker cookbook (my personal favorite). It's an extremely easy, cheap, and impressive looking dessert--a perfect combination!

1 c. water
1/2 c. butter or stick margarine
1 c. all-purpose flour (self-rising can be used, but I never have)
4 large eggs
1 box of instant vanilla pudding (or a container of pre-made or a snack pack, whatever's easier for you--you could also use ice cream)

1. Heat oven to 400.

2. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

3. Beat in eggs, all at once, with spoon; continue beating until smooth. Drop dough by level tablespoonfuls (I use a cookie baller) about 3 inches apart onto ungreased cookie sheet.

4. Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut puffs horizontally in half. Fill with pudding (don't overfill--a little goes a long way); replace top half. Serve with chocolate sauce. Makes 36 profiteroles.