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1
For filling: Prepare pudding according to package directions.
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2
Chill for 1 hour.
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3
For pastry: In a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts.
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4
Reduce heat tolow.
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5
Vigorously stir in flour all at once until mixture forms a ball.
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6
Transfer pastry to a bowl; cool for 5 minutes.
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7
Stir in eggs, 1 at a time, beating well after each addition.
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8
Preheat oven to 400F.
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9
Grease a baking sheet or line with parchment.
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10
Drop dough into 12 mounds, about 5 inches apart, on prepared sheet.
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11
Spread each mound into a 4x1/2-inch rectangle with a moistened finger or paper towel, piling dough on top and slightly rounding sides.
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12
(You could also use a pastry tube with a medium tip.)
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13
Bake until golden, 35 minutes.
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14
Remove from oven; make a 1 inch long slit on side of each eclair.
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15
Reduce oven temperature to 375F.
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16
Bake for 10 minutes.
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17
Transfer to wire rack to cool.
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18
For frosting: Heat butter and chocolate over low heat, stirring until melted.
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19
Remove from heat.
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20
Stir in sugar, milk and vanilla until smooth.
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21
Assembly: Slice eclairs in half.
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22
Spoon about 1 tablespoon of filling onto each bottom half and replace tops.
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23
Spread tops with frosting.
