preheat oven to 400°F

in a medium saucepan,bring the water,butter,and salt to a boil over medium-high heat.

add the flour all at once,and stir quickly with a wooden spoon until the mixture forms a ball,remove fro heat.

add 1 egg to the mixture and beat hard with wooden spoon to blend.add the remaining eggs one at a time,beating well after each addition,(Each egg must be completly blended before the next egg is added.As you beat the dough, its consistency will change from looking almost curdled to smooth.

When it is smooth ,spoon the dough into a large resealble plastic storage bag and,using scissors,snip off one bottom corner of the bag,making a 1 inch long cut.

Gently squeeze the bag to form ten 1 inch x 4 inch dough logs about 2 inches apart on a ungreased rimmed baking sheet.

Bake for 40 to 45 minutes, until golden and puffy.Remove to a a wire rack to cool.

In a large bowl, beat the cream until stiff peaks form. Fold in the pudding mix powder and set aside.

In a small bowl,stir together the confectioners sugar,cocoa,and milk to make a smooth icing.

Cut the eclair shell horizantally in half and spoon the pudding mixture eqally into the bottoms.