Eclairs

These are JD's favorite version.

1 c. water
1/2 c butter or stick margarine
1 c all-purpose flour
4 large eggs

1. Heat oven to 400 degrees.
2. Heat water and butter to rolling boil in a 2 1/2 quarts saucepan. Stir in flour, reduce heat to low. Stir in vigorously over low heat about 1 min or until mixture forms into a ball; remove from heat.
3. Beat in eggs, all at once, with spoon; continue beating until smooth (this takes a few minutes). Drop by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 min. Cutt of top third of each puff; pull out any strands of soft dough. Fill each puff.

Filling:
1 package (4 serving size) Vanilla flavor instant pudding and pie filling
1 c milk
1/2 c to 1 c of thawed cool whip

Pour milk into large bowl. Add dry pudding mix and beat for 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate until ready to fill cream puffs.

Melt a few chocolate chips with a few drops of water in the microwave until thinned enough to drizzle on the each puff.