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1
In a saucepan, bring water and butter to a boil, stirring constantly until butter melts.
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2
Reduce heat to low; add the flour and salt.
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3
Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
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4
Remove from heat; add eggs, one at a time, beating well after each addition until batter becomes smooth.
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5
Using a tbsp or a pastry tube with a #10 or larger tip, form dough into 4 x 1 inch strips on a greased baking sheet.
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6
Bake at 400 degrees (200 C.) for 30-35 minutes or until puffed and golden.
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7
Immediately cut a slit in each to allow steam to escape.
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8
Cool on a wire rack.
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9
In a mixing bowl, combine milk and pudding mix; prepare as directed on the package.
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10
In another bowl, whip the whipping cream until soft peaks form.
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11
Beat in sugar and vanilla; fold into pudding.
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12
Split eclairs; fill with pudding mixture.
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13
Melt chocolate and butter in a saucepan over low heat.
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14
Stir in sugar and enough hot water to achieve a smooth consistency; cool slightly.
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15
Frost eclairs.
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16
Store in the refrigerator.
