Instructions: Start 3 hours before serving or early in day. In 3 qt. saucepan over med.

heat mix water, butter and salt until butter melts and mix boils. Remove from heat. With a wooden spoon vigorously stir in flour all at once until mix forms a ball and leaves side of pan. Add eggs one at a time, beating well after each addition until smooth. Cool slightly. Preheat oven 375. Grease 2 large cookie sheets. Drop batter by heaping teaspoons onto sheets in small mounds about 1 1/2 inches apart. Bake 25-30 minutes. When cool make filling in large bowl with mixer at med speed. Beat whipping cream, powdered sugar, cocoa, and almond until soft peaks form. Cut off top 1/3 of puff and fill bottom with filling, replace tops. Spoon chocolate glaze over tops and refrig till firm. 4 dz, 120 cals each

CHOCOLATE GLAZE: In heavy 1 qt pan over low heat melt 6 squares semisweet chocolate, 2 tablespoons butter, 2 tablespoons milk, 1 tablespoon light corn syrup until smooth, stir freq.

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