Cream puffs: Boil water and butter. Add flour and salt. Stir until forms ball. Remove from heat, add eggs and vanilla. Place on parchment paper, 400 oven for 10 minutes, then reduce to 350 for 25 minutes. Remove and cool. Take tops off and pull inside, or cool and pipe into with pastry bag. For custard, mix pudding, cream and milk, refrigerate until ready. Chocolate: beat cream until forms soft peak, add sugar and cocoa, beat stiff. Glaze: Melt butter, chocolate and add sugar and water.