To prepare cream puffs:
1 c. water
½ c. of butter
1 c. flour
¼ tsp. salt
4 eggs

Preheat oven to 425 degrees. In a large pot, bring water and butter to a boil. Stir in flour and salt until mixture forms a ball. Transfer the dough to a large mixing bowl. Use a wooden spoon to beat in eggs one at a time. Mix well after each, but do not overmix. Use a melon baler or small spoon to drop dough onto an ungreased baking sheet. Bake for 20-25 minutes until golden brown.

To prepare filling:
1 (12-oz.) bottle Alaskan Stout
3 c. whipping cream
1 (5-oz.) pkg. Jell-o cook and serve chocolate pudding

Pour Stout into a saucepan; reduce to about one cup. Let cool.

Bring whipping cream to a boil over medium heat. Remove from heat and add chocolate pudding. Mix well. Add beer. Mix and chill.

To assemble:
Split shells once they have cooled. Fill with pudding and chill until ready to serve.

Submitted by: Tony Hand