1 cup water
½ cup butter or margarine
¼ tsp. salt
1 cup flour
4 eggs

Filling:
1 package (5.1 oz.) instant vanilla pudding mix
2 ½ cups cold milk
1 cup whipping cream
¼ cup powdered sugar
1 tsp. vanilla

Frosting:
2 squares (1 oz each) semisweet chocolate
2 Tbs. butter or margarine
1 ¼ cups powdered sugar
2-3 Tbs. hot water

In a saucepan, bring water and butter to a boil, stirring constantly until butter melts.  Reduce heat to low; add the flour and salt.  Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.  Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth. 
Form dough into 4 in x 1 ½ in strips on a greased baking sheet.  Bake at 400 for 35-40 minutes or until puffed and golden.  Immediately cut a slit in each to allow steam to escape.  Cool on a wire rack. 
In a mixing bowl, beat pudding mix and milk together.  In another bowl, whip the cream until soft peaks form.  Beat in sugar and vanilla; fold into pudding.  Split éclairs, fill with filling (there will be extra). 
For frosting, melt chocolate and butter.  Stir in sugar and enough hot water to achieve a smooth consistency.  Cool slightly.  Frost éclairs, and store in fridge, or make as needed.