1/2 c. butter
1 c. water
1 c. flour
1/4 tsp. salt
4 eggs

FILLING:

1 pkg. (5.1 oz.) instant vanilla pudding
2 1/2 c. cold milk
1 c. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

CHOCOLATE ICING:

2 sq. (1 oz. ea.) semisweet chocolate
2 tbsp. butter
1 c. powdered sugar
2-3 tbsp. hot water

In saucepan combine butter and water, bring to a rapid boil, stirring until the butter melts. Reduce to low heat, add flour and salt. Stir until mixture forms a stiff ball. Remove from heat. Add eggs, one at a time, beating well after each one. With a tablespoon or pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4 inch long x 1 1/2 inch wide strips on a greased cookie sheet. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees. Bake 20 minutes longer. Cool. Mix pudding mix and milk, mix according to package directions. In another bowl, whip the cream until soft peaks form. Beat in sugar and vanilla, fold into pudding. Fill cooled shells. (Chill remaining pudding for another use.) For icing, melt chocolate and butter in a saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.