Add a stick of butter and the water to a small saucepan. Melt the butter in the water over medium heat.
Add the salt, cocoa and sugar.
When blended add the flour all at once.
Stir the mixture until it pulls away from the sides of the pan and forms a ball.
Cover loosely and remove from heat.
Let set for 15 minutes to cool down slightly.
Then add the eggs one at a time and combine it with the flour mixture.
Preheat oven to 400 °F and line 12 x 15 pan with parchment paper.
Put the batter into a pastry bag with a large tip. Pipe the mixture onto the cookie sheets in a circle about 1 ¼ inches across. (You can also use a spoon to make the puffs)
Have ready a small bowl of water. Dip your fingers into the water and press down lightly any tops that have a point on them.
Bake for 18 – 20 minutes. Puffs will double in size during baking.
Turn oven off, leave the puffs in the oven with the door open for 5 minutes to dry out further.
French Vanilla Filling
Empty the pudding mix into a bowl and whisk in the milk.
When thoroughly combined set aside for 5 minutes.
Fold in the whipped topping.
Place filling in a pastry bag and fill the cream puffs.
Add all of the ingredients to a micro-wave safe container. Heat for 1 minute amd stir until combined.
If all the chocolate isn’t melted micro-wave again in 30 second intervals.
Fill the cream puffs with the filling.
To make them into Christmas trees, place 5 of the cream puffs in a circle on a small plate. Stack 4 more on top of them, off setting them slightly. Then stack 3 on top of those and then 1 for the top.
Lightly drizzle the chocolate sauce over the puffs and sprinkle with the crushed candy canes.
Put in refrigerator until ready to serve.