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

Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat, about 1 minute, or until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop dough by tablespoons on ungreased baking sheet, 2 to 3 inches apart. Bake 30 to 40 minutes, until golden. Cool. Cut in half horizontally.

FILLING:

3 (4 oz.) pkgs. instant pudding (you can use vanilla, chocolate, etc.)
1 c. milk
2 half pts. whipping cream

Combine pudding and milk. Add whipping cream, using electric mixer, and beat until it stiffens. Spoon filling into eclairs and drizzle frosting on top.

FROSTING:

1 (1 oz.) pkg. unsweetned chocolate
1 tsp. butter
1 c. powdered sugar
2 tbsp. hot water

Melt unsweetened chocolate and butter over low heat. Remove. Add powdered sugar and hot water. Stir until smooth.