Eclairs II

Preheat oven to 450 degrees F (230 degrees C).

Grease a cookie sheet.

In a medium saucepan, combine 1/2 cup butter and 1 cup water.

Bring to a boil, stirring until butter melts completely.

Reduce heat to low, and add flour and salt.

Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.

Remove from heat.

Add eggs, one at a time, beating well to incorporate completely after each addition.

With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom.

Cool completely on a wire rack.

For the filling, combine pudding mix and milk in medium bowl according to package directions.

In a separate bowl, beat the cream with an electric mixer until soft peaks form.

Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla.

Fold whipped cream into pudding.

Cut tops off of cooled pastry shells with a sharp knife.

Fill shells with pudding mixture and replace tops.

For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.

Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla.

Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency.

Remove from heat, cool slightly, and drizzle over filled eclairs.

Refrigerate until serving.