Heat water, butter, and salt to rollingboil in medium saucepan. Add flour all at once; stir vigorously over low heat about one minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating after each addition until smooth and velvety.
2
Drop scant 1/4 cupfuls dough onto ungreased baking sheet. Bake at 400 for 35-40 minutes or until puffed and golden brown. Remove from oven. Cool.
3
Prepare chocolate cream filling. Punch hole with baking syringe at the side, and fill cream puffs. Drizzle tops with Vanilla Glaze.
4
Combine cocoa, sugar, cornstarch, and salt in medium saucepan; blend in milk until smooth. Cook and stir over medium heat until mixture boils;boil and stir 3 minutes. Remove from heat;blend in butter and vanilla.
