ECLAIR:

1 c. water
1 stick butter

Bring to a boil in saucepan, turn to low heat. Add 1 cup flour and 1 teaspoon salt. Stir over low heat until dough leaves sides of pan. Remove from heat. Beat in 4 eggs, one at a time until smooth and satiny.

On cookie sheet make a 7 inch ring with mixture and smooth out. Bake for 40 minutes at 400 degrees. Turn off oven, leave eclair in oven for 15 minutes more. Remove and cool. Slice in half to form 2 circles.

FILLING:

2 pkg. instant vanilla pudding
2 1/4 c. milk

Mix milk into pudding and refrigerate for 30 minutes.

Next mix: 1 tsp. vanilla 1/4 c. sugar

Beat until done. Blend cream with pudding. Fill bottom of eclair. Place top back on. Frost with chocolate frosting. Slice and serve.