Preheat oven to 400º
In medium saucepan, combine water, butter and salt.
Over medium heat bring to boiling. Remove from heat.
Immediately with wooden spoon, beat in all flour.
Over low heat, beat until mixture leaves sides of pan and forms a ball. 1-2 min. Remove from heat.
Add eggs 1 at a time, beating with electric mixer until well blended and dough is shiny and satiny.
Drop dough by rounded tablespoonfuls, 2 in. apart onto an ungreased cookie sheet.
Bake 35-40 min. until puffed and golden brown.
Puffs should sound hollow when lightly tapped with fingertip.
Carefully remove puffs to wire rack and let cool completely away from drafts.
Shortly before serving cut off tops of puffs with sharp knife.
With a fork, gently remove any soft dough from the inside.
Fill puffs with custard and replace tops.
Top with chocolate glaze.
Serve soon after filling. (Filled puffs become soggy on standing.)