Preheat oven to 400 degrees.

In medium saucepan, slowly bring water, butter, and salt to boiling. Remove from heat.

Beat in flour all at once. Return to low heat; continue beating until mixture forms ball and leaves side of pan.

Remove from heat. Beat in 4 eggs, one at a time, beating hard after each addition until mixture is smooth.

Continue beating until dough is shiny and satiny and breaks in strands.

Drop by rounded tablespoonfuls two inches apart on ungreased cookie sheet.

Bake until puffed and golden: 45-50 minutes (if making smaller cream puffs, bake for 30-35 minutes).

Puffs should sound hollow when lightly tapped with fingertip.

LET COOL COMPLETELY.

With sharp knife, cut off tops crosswise. Scoop out filaments of soft dough.

Fill with whipped cream. Top with chocolate glaze.