For those who asked for the recipe.
1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
2 1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix (i used less)
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 squares (1 ounce each) semisweet chocolate
2 tablespoons butter
1 1/4 cup confectioners' sugar
2-3 tablespoons hot water
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a large tip, form dough into 4-in. X 1 1/2-in. strips on a greased baking sheet (leave room for them to grow in the oven). Bake at 400 for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately remove tops and set aside. Let eclairs cool.
In a large bowl, whisk ilk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside ( I didn't do this, they were already pretty hollow). Fill eclairs. Remaining filling can be stored in fridge (I used mine for filling between layers of a cake).
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.