Minature Chocolate Eclairs

2 Cups milk **PASTRY**

1/2 Cup butter --

1 stick 1 Cup water

1/8 Tsp salt

1 cup all-purpose flour

4 medium eggs **FROSTING**

2 tablespoons butter

2 ounces semisweet chocolate --

2 squares 1 cup confectioner's sugar

2 tablespoons milk

1 teaspoon vanilla extract 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 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden,

35 minutes. Remove from oven; make 1-inch 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.