Make luscious cream puffs, just like those expensive ones in the bakery shop. They're simple and inexpenisve to make. Use the same recipe for eclairs, but spread with dark chocolate frosting.
In a heavy saucepan, heat the water and butter to boiling. Reduce heat to low, add the flour and stir vigorously with a wooden spoon for about one minute... or until the mixture releases from the sides of the pan and forms a ball. Remove from heat and add the eggs, one at a time, beating well after after each addition. Spray a baking sheet with nonstick cooking spray. Drop the mixture by heaping tablespoons full onto the prepared baking sheet. Bake in a preheated oven at 400° for 45 minutes, or until lightly browned. Cool the puff pastries on a wire rack.
Mix the vanilla pudding mix and the milk together in a heavy saucepan. Cook according to the directions on the pudding mix package. Remove from heat and let the pudding cool completely. Whip the cream until it is light and fluffy, then stir the whipped cream into the cooled pudding. Slice the very top off of a cooled baked puff pastry, no more than about 3/4" to 1" thick. Scoop out any soft, partially baked dough from the inside. Fill with the pudding/whipped cream mixture. Please the "top" back on the pastry, then with Confectioners' sugar. Repeat with each one.
For eclairs - Do not dust with Confectioners' sugar. Spread dark chocolate frosting on the top of each filled puff instead.