1 cup water
1 stick butter (1/2 cup)
1 cup flour
Boil water. Add butter cut in pieces. When it melts, add the flour all at once and stir quickly. As it leaves the edges of the pan, take it off the heat. When mixed, add one egg at a time, mixing after each till mixed. When all 4 eggs have been added, beat until crazy (I use a wooden spoon).
Set oven to 400º and line cookie sheet with parchment paper. Using a large spoon, dip a piece of dough approximately 3 inches long and scrape onto parchment paper using spatula. For each eclair you can make it longer or shorter as desired.
Bake for 10 minutes without opening the oven. After 10 minutes, turn oven down to 350º F and bake another 36 minutes without opening the oven. éclairs will be done when no balls of liquid remain on top and they are nice and brown. Cool on wire racks.
Use Jell-O instant vanilla pudding made with milk. Poke a hole in the éclair and fill with the pudding.
Top with a stripe of chocolate frosting made from powdered sugar, dry powdered cocoa, butter, vanilla extract and milk.