Step 1

Grease a cookie sheet and preheat the oven to 450 degrees Fahrenheit.

Step 2

Combine 1 cup of water and 1/2 cup of butter in a medium saucepan, and bring to a boil. Stir and let the butter melt completely. Reduce heat to low and then add the flour and salt. Stir until the mixture forms a stiff ball.

Step 3

Remove from heat and add eggs (one at a time). Beat after each addition.

Step 4

Using a pastry bag fitted with a no. 10 tip, pipe dough onto the prepared cookie sheet, making about 1 1/2X 4 inch strips.

Step 5

Bake in the preheated oven for about 15 minutes. Reduce the temperature to 325 degrees and bake for another 20 minutes.

Step 6

Let cool completely on a wire rack.

Step 7

To make the filling, combine the milk and pudding mix in a medium bowl, following the package directions.

Step 8

In a separate bowl, beat the cream using an electric mixer until soft peaks form. Add 1/4 cup of confectioner’s sugar and 1 teaspoon vanilla. Fold cream into pudding.

Step 9

Cut the tops of the cooled pastry shells using a sharp knife and fill shells with pudding mixture and replace tops.

Step 10

Make the icing by melting the chocolate and 2 tablespoons of butter in a medium saucepan over low heat. Add 1 cup of confectioner’s sugar and 1 teaspoon of vanilla. Add the hot water (one tablespoon at a time) until the desired consistency is reached. Remove from heat, let cool a little bit, and drizzle over eclairs.