FRENCH VANILLA CREAM PUFFS

1 cup water
1/2 cup butter
1 cup all purpose flour
1/4 tsp salt
4 eggs
FOR THE FILLING:
1 1/2 cups cold milk
1 (3.4oz) pkg. instant French vanilla pudding
1 cup whipped topping
1 (12oz) pkg. mini semi-sweet chocolate chips

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until smooth ball forms. Remove from heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.

Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool.

Split puffs and remove soft dough.

TO MAKE THE FILLING:
In mixing bowl, whisk milk and pudding mix for 2 minutes. Refrigerate for 5 minutes.

Fold in whipped topping and chips.

TO SERVE:
Fill cream puffs just before serving; replace tops. Dust with confectioner's sugar if desired.