1 c. water
1 stick butter
1 c. flour
1/4 tsp. salt
4 large eggs
1 small box vanilla pudding (regular or instant)
2 c. cold milk
Chocolate Topping

Boil water in heavy pot; add butter and stir until melted. Add flour and salt all at once, stirring and cooking a minute or so until mixture forms a soft ball that does not separate. Remove from heat; cool 10 minutes and add eggs one at a time, beating vigorously after each. Form 12 to 15 spoonfuls of batter into smooth capsule shapes on a greased cookie sheet.

Bake in 450°F oven 15 minutes, then lower to 325°F and bake another 25 minutes.

While eclairs are baking, prepare and refrigerate pudding and Chocolate Topping. When eclairs are cool, slice top third off with sharp knife. Fill each eclair with about 2 tablespoons pudding. Replace top. Frost top. Refrigerate, loosely covered (with sheet waxed paper).

Chocolate Topping:

2 (1 oz.) sq. unsweetened baking chocolate
3 tbsp. butter
1 1/4 c. powdered sugar
1 tsp. vanilla
2 to 3 tbsp. milk (for thin consistency)

Melt chocolate in microwave on HIGH for 2 minutes (or over hot water on stove top). Add butter; stir to melt. Add powdered sugar, vanilla and milk. Beat with spoon until glossy.