To make an easy recipe for eclairs, preheat the oven to 350 degrees Fahrenheit. Bring 1 cup of water with 1/2 cup of butter to a boil, and stir the ingredients until the butter melts. Reduce the heat, and add 1 cup of all-purpose flour and 1/4 teaspoon of salt. Stir the flour and water until it forms a ball, and then remove it from the heat. Beat in 4 eggs, 1 at a time.
Pipe the batter onto a greased cookie sheet with a piping bag and a number 10 or larger tip in the shape of 4-inch-long strips about 1 1/2 inches thick. Bake the dough for 15 minutes, and then turn the heat down to 325 degrees Fahrenheit to cook for an additional 20 minutes. Allow the pastry to cool completely before filling and icing.
To make the filling, mix together one 5-ounce package of instant vanilla pudding mix and 2 1/2 cups of cold milk. Whisk 1 cup of heavy cream in a separate bowl until it forms soft peaks, and then mix in 1/4 cup of confectioners’ sugar and 1 teaspoon of vanilla extract. Fold the whipped cream mixture into the pudding. Halve the pastries lengthwise, fill them with the pudding mixture and replace the tops.
To make the icing, melt two 1-ounce squares of semisweet chocolate with 2 tablespoons of butter. Mix in 1 cup of confectioners’ sugar with 1 teaspoon of vanilla, and add hot water 1 tablespoon at a time until achieving the wanted consistency. Drizzle the icing over the filled pastries to serve.