Preheat oven to 450 degrees

In a saucepan, combine the butter and water. Melt butter and bring to a rolling boil.

Reduce heat and mix in flour and salt.

Mix vigorously until the mixture leaves the side of the pan and forms a stiff ball.

Remove from heat.

Add eggs, one at a time, beating well after each addition.

Spoon or pipe dough into 4 x 1/12 inch strips.

Place on greased cookie sheet.

Bake at 450 for 15 minutes.

Reduce heat to 325 degrees and bake for 20 minutes longer or until golden brown.

Let cool.

Combing pudding mix and milk and mix according to package instructions.

In a separate bowl, whip the whipped cream until soft peaks form.

Beat in sugar and vanilla.

Fold into pudding mixture.

Fill cooled shells. You may have some mixture leftover. I sometimes put this to mix into some fruit for a great fruit salad!

Melt chocolate and butter in a sauce over low heat.

Stir in sugar.

Add hot water and stir until mixture is smooth and to desired consistency.

Cool slightly.

Pour over cooled eclairs.

Chill until served.