2 c. water
2 sticks butter
2 c. plain flour
8 eggs

FILLING:

1 lg. box vanilla instant pudding

FILLING: Make while eclairs cook and place in refrigerator. Make mixture thin.

ECLAIRS: Book water and butter on high. Add flour at once, stir quickly until dough leaves the side of pan. Add eggs, one at a time, stirring until completely disappeared before adding another.

Using spatula;, dip small amount and place on cookie sheet for eclair; for cream puffs 3/4 of tablespoon. Bake about 35 minutes. Cool, split and add filling.

ICING:

Approximately 1/2 box powdered sugar
Milk to consistency
1 part coffee to 3 parts cocoa
1 tsp. butter

Sprinkle cream puffs with powdered sugar.