6 tbsp. butter
3/4 c. water
3/4 c. flour
3 eggs
Vanilla pudding
2 sq. Baker's unsweetened chocolate
2 tbsp. butter
1 1/2 c. confectioner's sugar
3 tbsp. milk
Dash of salt

Bring butter and water to a boil. Reduce heat. Add flour all at once. Cook and stir until mixture leaves sides of pan, about 2 minutes. Remove from heat. Beat in eggs, one at a time. Then beat until mixture looks satiny and breaks off when spoon is raised. Form dough into 10 strips, each about 5 x 1 inch on an ungreased baking sheet. Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes. Cool.

To fill - Cut a slit in the side of each shell. Remove moist dough. Spoon in filling. Frost with Chocolate Glaze.

CHOCOLATE GLAZE:

Melt Baker's chocolate with butter (2 tablespoons) over low heat. Remove form heat. Blend in confectioner's sugar, milk and salt. Spread while warm on eclairs.