Chocolate Éclairs
(makes 24)

1. In a large saucepan heat butter and water on medium-high heat until butter melts. Reduce heat to low and slowly stir in flour until smooth.
2. Transfer to a large bowl, cool five minutes and stir in eggs one at a time beating well.
3. Preheat oven to 400 degrees.
4. Spray a baking sheet with non-stick cooking spray and drop batter onto baking sheet in ovals of about 3 x 2 inches.
5. Bake in hot oven for 20 to 35 minutes until golden brown. 
6. Transfer to a cooling rack.
7. While pastries cool, make pudding for filling by mixing instant pudding mix with milk and beating until smooth.
8. Cut a small slit in the side of each pastry and fill with pudding.
9. Make frosting by heating butter and chocolate squares over low heat until melted. Stir frequently.
10. Remove from heat and stir in powdered sugar, milk and vanilla. Beat until smooth and spread over each filled éclair. Place in refrigerator until frosting is firm.