Miniature Chocolate Eclairs

Filling
1 (3.5oz) pkg chocolate pudding
2 C milk
Pastry
1/2 C butter
1 C water
1/8 tsp salt
1 C all-purpose flour
4 medium eggs
Frosting
2 Tbsp butter
2oz semisweet chocolate squares
1 C confectioners' sugar
1 tsp vanilla extract

Cook pudding according to package directions. Chill 1 hour. In heavy saucepan, heat butter, water, and salt over medium-high 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; cool 5 minutes. Stir in eggs, one at a time, beating well after each addition. Preheat oven to 400. Grease baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet. Spread each mound into a 4x1/2" rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make a 1" long slit on side of each eclair. Reduce oven to 374. Bake 10 minutes. Transfer to wire rack to cool. Heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk and vanilla until smooth. Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.