1 c. water
1/4 tsp. salt
1/2 c. butter
1 c. all-purpose flour
4 eggs
1/4 tsp. sugar

Put sugar, water, salt, and butter into saucepan; bring to a rolling boil. Add flour; remove from heat. Stir until well mixed. Beat in eggs one at a time. Put in refrigerator 15 minutes.

Shape and make as high as possible 1/2 inches apart on greased baking sheet. Bake at 400 degrees for 20 minutes; should be golden brown. Remove about 5 minutes before, poke hole to let out air, return.

FILLING:

Vanilla pudding
1/2 carton cool whip
Chocolate frosting

Follow instructions on pudding package. Fold in 1/2 carton cool whip. Cut off top of eclairs and put filling in; put top back on, then spread chocolate frosting on top.