Cream Puff Ring

1 cup water
1/2 cup butter or margarine
1/4 tsp salt
1 cup all-purpose flour
4 eggs

In 2 quart pan over medium heat, place water, butter (or margarine), and salt. Heat until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating after each addition until mixture is smooth and satiny. Cool mixture slightly.

Preheat oven to 400. Lightly grease and flour large cookie sheet. Using a 7" plate as guide, trace a circle of flour on cookie sheet. Drop batter by heaping tablespoons into 10 mounds, inside circle, to form a ring. Bake ring 40 minutes, or until golden. Turn oven off, and let ring remain in oven 15 minutes. Remove ring from oven, cool on wire rack. When cool, slice horizontally with long serrated knife. Fill bottom of rind with pudding or whipping cream.

Glaze:
1/2 cup semi-sweet chocolate pieces
1 tbsp butter (or margarine)
1 1/2 tsp milk
1 1/2 tsp light corn syrup

In double boiler over hot (not boiling) water, heat chocolate pieces with butter (or margarine) milk, and corn syrup until smooth, stirring constantly. Spoon glaze over top of ring.

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