PPreheat oven to 450 degrees F. Boil 1 cup of water in a small saucepan and add your stick of butter. When butter is melted add sifted flour and salt all at once and continue to stir vigorously. Keep the saucepan on heat and stir until a large gelatinous ball. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating the mixture thoroughly between each addition. Result will be a sticky glob of dough. Drop dough in heaping tablespoons onto a greased cookie sheet.
Bake at 450 degrees F for 15 min then reduce heat to 325 degrees F and continue to cook for 25 minutes. Remove puffs from oven and cool 10 minutes. Slice open the puffs and remove the uncooked doughy leftovers from the shell and discard. Cool Completely.
Filling: Empty instant pudding mix into cream and beat on high for 2 minutes or until a thick chocolate mousse forms (peaks). Scoop mousse into the lower half of your pastry shells. Add another spoonful of whipped cream to the top of your shell and close shells together again. Sprinkle with confectioners’ sugar and serve.