Eclair Log

Éclair:
1c. water
½ c. butter
1 c. flour
4 eggs
Bring water and butter to a boil and remove from heat. Stir in flour until it forms a ball. Cool for 5 minutes. Stir in one egg at a time until mixed WELL. Make two long skinny logs on a jellyroll pan (covered with a silpat). Bake at 400 for 40 minutes. Let rest for 2 hrs.

Filling: (enough to fill three logs)
2 boxes of instant vanilla pudding
2 ½ c. milk
1 t. vanilla
1 small container of cool whip
Beat pudding, vanilla, and milk on low for two minutes. Fold in cool whip. Store in refrigerator covered, until ready to fill Éclair.

Frosting:
¼ c. cocoa powder
6 T. melted butter
1 lb. powder sugar
5-6 T. milk
1 t. vanilla
Beat all ingredients until smooth. Frost the top of both éclair logs after the filling has been spread inside.