Cook pudding according to package directions.
Chill for one hour.

Preheat over to 400 degrees.
In a 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 for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.
Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet. Spread each mound into a 4 x 1/2 inch rectangle, piling dough on top and slightly rounding sides.
Bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on side of each eclair. Reduce oven temperature to 375 degrees. Bake for 10 minutes. Transfer to a 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 botton half and replace tops.
Spread tops with frosting.