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

Heat water and butter to boil. Stir in flour until it forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Spread on greased cookie sheet. Bake for 25 minutes at 350 degrees.

TOPPING:

2 (3 oz.) pkgs. French vanilla instant pudding
1 (8 oz.) Cool Whip
1 tsp. vanilla
2 c. milk

Mix milk and pudding. Let stand to set, then add Cool Whip and vanilla. Spread over layer in cookie sheet.

FROSTING:

1/4 c. chocolate chips
2 tbsp. butter
2 tbsp. milk
3/4 c. powdered sugar

Melt chocolate, milk and butter. Add powdered sugar and mix until smooth. Drizzle over cooled eclair. Keep refrigerated.