Make cream puff shells
Preheat oven to 400. Line a cookie sheet with parchment paper.
In a medium heavy saucepan add water, milk, butter,salt and sugar.Bring to a boil.
Remove from heat and add flour all at once. Return to low heat and stir vigorously for about 1 minute until it forms a ball. Remove from heat And cool 5 minutes
Beat in eggs, one at a time and beat until glossy about 1 to 2 minutes
Drop by heaping tablespoons on prepared parchment paper about 2 inches apart.
Bake sour 20 to 23 minutes until puffed, golden and dry looking. They should sound hollow when lightly tapped. Insert a skewer in each puff to vent. Cool.compeatly on wire rack.
Make cream puff filling
Whip heavy cream in a large chilled bowl until soft peaks form, add vanilla. Keep at soft peaks, it will be whipped more with the pudding
Working quickly combine milk and pudding mix.
Immediately combine pudding/milk mixture with whipped cream, beat until combined and has firm peaks about 1 minute.
Fill cream puffs
With a small sharp knife cut a,small opening I top of puff, remove any soft loose part, if needed, from inside to have a clean hollow middle
Pipe or spoon in cream filling to fill puff.
Replace cream puff top. Refrigerate cream puffs.
Make chocolate glaze
Heat cream just to a simmer, remove from heat add chopped chocolate. Let sit undisturbed for 1 minute then stir until smooth
Spoon chocolate glaze over filled cream puffs while warm. Add garnish on warm cnocolate so it sticks. Refrigerate until chocolate is set. Keep and serve chilled
