3/4 c. water
6 tbsp. butter
3/4 c. all-purpose flour
3 eggs
Vanilla Filling (recipe follows)
Chocolate Glaze (recipe follows)

Bring water to a boil in a medium saucepan; add butter, and continue boiling until butter melts. Add flour quickly, all at once; beat with a wooden spoon until mixture forms a ball that leaves sides of pan. Remove from heat, and cool slightly.

Add eggs to flour mixture, one at a time, beating well after each addition. (Mixture will separate as each egg is added; beat well until smooth and shiny.) Spoon batter onto a greased cookie sheet in 4x1 inch strips. Bake at 425 degrees for 20 minutes; reduce temperature to 325 degrees and bake 30 additional minutes. Remove shells to a wire rack, and cool thoroughly.

With a sharp knife, cut off tops of shells. Remove moist webbing inside, if desired. Fill shells with vanilla filling; replace top half of shell. Spread tops with chocolate glaze. Serve at once or refrigerate until serving time. Yields 8. (You can easily get 12 by cutting down the size.)

VANILLA FILLING:

1 (5 1/2 oz.) pkg. instant pudding and pie filling mix
2 c. milk
1 c. prepared whipped topping

Combine pudding and milk; beat until smooth. Fold in whipped topping. Chill. Yield: about 3 1/2 cups.

CHOCOLATE GLAZE:

2 (1 oz.) sq. unsweetened chocolate
2 tbsp. butter
1 1/2 c. powdered sugar
3 tbsp. milk

Melt chocolate and butter in saucepan over low heat. Remove from heat, and stir in sugar and milk; beat until smooth. Immediately spread on eclairs.

Instead of cutting tops of shells, I made hole in end and piped filling inside.

Chocolate glaze has a little bitter taste, I prefer a sweeter chocolate. You may want to try your favorite chocolate glaze recipe.