Eclairs

1 cup water

1/2 cup margarine or butter

1 cup flour

4 eggs

1 5.1 oz vanilla instant pudding

1 1/2 cups milk

1 T sugar

1 1/2 cups whipping cream

1 tub chocolate frosting

Preheat oven to 400° . Heat water and margarine to boiling. Stir in flour. Remove from heat and stir vigorously about 30 seconds or until mixture forms a ball. Beat in eggs, all at one time. Beat until smooth. Shape dough by scant 1/4 cupfuls into "fingers". Bake 30 minutes or until puffed and golden. Cool away from draft. When cool cut éclairs in half lengthwise leaving a top with a hinge. When completely cool, fill éclairs with filling.

Add milk to pudding mix and whip together until stiff. Then in separate bowl, whip cream until it stiffens up a little, then add sugar and whip until very stiff. Fold pudding into whipped cream and fill éclairs. Frost with any chocolate frosting you desire. Refrigerate until serving time.