HEAT oven to 400°F.
ROLL out pastry on lightly floured surface to 10-inch square. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely.
MEANWHILE, beat pudding mix and milk with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
CUT pastry circles horizontally in half; fill with pudding mixture. Drizzle with chocolate.
serving size = 1 cream puff (40 g)