1/2 c. butter
1/2 tsp. salt
1 c. sifted flour
4 eggs, unbeaten
1 pkg. vanilla pudding and pie filling
1 c. water
1/2 c. heavy cream
1 (6 oz.) pkg. semi-sweet chocolate chips
2 tbsp. shortening

Start heating oven to 400 degrees.

In a large saucepan combine 1 cup water with butter and salt. Heat them over medium heat until butter melts and water boils.

Then turn heat low; add flour ALL AT ONCE, and beat vigorously until it leaves the sides of the pan in smooth, compact ball.

Immediately remove pan from heat; with wooden spoon or portable mixer at medium speed, beat in eggs, one at a time, beating until smooth after each addition. When all eggs are blended, beat dough until very smooth and satiny.

Onto large ungreased cookie sheet, drop dough by heaping tablespoonfuls, about 2 inches apart, in rows, 6 inches apart. Then with a small spatula, spread each ball into a 5 x 1 inch rectangle, with straight sides, rounded ends and smooth drop. Bake eclairs 35-40 minutes.