Grandma's Chocolate Eclairs

1 cup water

1 cube butter

1 tsp. salt

1 cup flour

4 eggs

(I usually double the recipe, and it makes about 34 éclairs)

Preheat oven to 400 degrees.

Boil water, butter and salt. Add flour and stir over fire until it forms a ball of dough. Take off stove and add one egg at a time. (You get quite an arm workout with stirring in each egg.) Or transfer dough into a kitchen aid and then add eggs.  

Drop a heaping Tablespoon of dough onto a lightly greased pan. I like to use my stoneware cookie pan. Leave room between each drop of dough. Bake 25 minutes. Do not under cook. (If you take out too early the puffs will deflate and look more like pancakes)

When éclairs are cooled, slit an opening  on the side of the éclair small enough to add vanilla pudding in the middle.  You can put vanilla pudding in a pastry bag or just spoon in the pudding into the éclairs.

Frost with your favorite chocolate frosting recipe, or use store bought. Keep eclairs in the refrigerator.