Heat water and butter to a rolling boil in a 2-1/2 qt. saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs (all at once), continue beating until smooth (batter should be somewhat doughy).

Drop dough by scant 1/4 cupful’s about 3 inches apart onto lightly greased baking sheets. Can also make mini éclairs (use a cookie scoop or about 2 tablespoons of dough).

Bake at 350 degrees for about 50 minutes (25-30 minutes for éclairs) or until éclairs and golden. Remove from oven and split immediately.

Turn off oven, put split éclairs back into the oven to dry out for 20 minutes.

FILLING: Mix pudding and milk. Fold in Truwhip by hand. Refrigerate for 30 minutes or more, until set.
When éclairs are cool, fill each with filling and frost with chocolate frosting.

FROSTING: Melt butter and chocolate in small saucepan. With an electric mixer, beat chocolate mixture, powdered sugar and water.

Best to fill puffs before serving and frost. If you want to make and fill ahead of time, refrigerate, but not more than 4 hours. Refrigerate leftovers, but they will probably get a little soggy after 1 day.