In a 2 quart pan over medium heat, heat water, butter, and salt until butter melts and mixture boils. Remove from heat.
With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves sides of pan. Add eggs to flour mix, one at a time, beating after each addition, until mixture is smooth and satiny. Cool mixture slightly.
Preheat oven to 400. Lightly grease and flour a large cookie sheet. Using a 7 inch plate as a guide, trace a circle in the flour on the cookie sheet. Drop batter by heaping tablespoons into ten mounds, inside circle, to form a ring.
Bake Ring 40 minutes or until golden. Turn off oven. Let ring remain in oven 15 minutes. Remove from oven, cool on wire rack. When cooled, slice in half, horizontally, with a long serrated knife.
Prepare Almond Cream filling:
Prepare pudding as label directs, but use only 1 1/4 cups milk. Fold in 1 cup heavy or whipping cream and 1 tsp. almond extract. Spoon almond filling into bottom of ring, replace top ring. Refrigerate.
Prepare Chocolate Glaze:
In double boiler, over hot, not boiling water (or in heavy 1 qt. pot over low heat), heat 1/2 cup Chocolate pieces, 1 Tbsp. butter or oleo, 1 1/2 tsp. milk and 1 1/2 tsp. light corn syrup until smooth, stirring occasionally. Spoon Glaze over top of ring.