Filling cook pudding according to pkg. Cool 1 hr.

Pastry In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to 400. Grease a baking sheet. Drop dough into dozen mounds, about 13 cm apart, Spread each mound into 4x 1 cm rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make 3 cm slit on side of each eclair. Reduce oven to 375 and bake for 10 minutes more. Transfer to wire rack to cool.

Frosting* heat butter and chocolate over low heat, stiring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.

Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.