Step 1

Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat.

Step 2

Add 1 egg to mixture and beat hard with wooden spoon to blend. Add remaining eggs one at a time, beating well after each addition; each egg must be completely blended before the next egg is added. While beating dough, its consistency will change from looking almost curdled to smooth. When dough is smooth, spoon it into a large resealable plastic storage bag and, using scissors, snip off one corner of bag, making a 1-inch-wide cut. Gently squeeze bag to form ten 1- x 4-inch dough logs about 2 inches apart on an ungreased large rimmed baking sheet.

Step 3

Bake 30 to 35 minutes, or until golden and puffy. Remove to a wire rack to cool.

Step 4

Cut eclair shells horizontally in half and spread whipped topping equally into bottom of each. Replace tops of eclair shells.

Step 5

Meanwhile, place frosting in a microwave-safe bowl. Microwave, stopping to stir frequently, until it has the text of lightly whipped cream, about 30 to 45 seconds. Pour melted frosting over eclairs. Cover loosely and chill at least 1 hour before serving.