Bring water, butter and salt to boil. Add flour all at once. Over low heat, beat with spoon until mixture leaves side of pan and forms compact ball. Remove from heat; continue beating to cool mixture slightly (this is where I stick it in the KitchenAid and let it take over). Add eggs one at a time beating well after each addition. After adding the last egg, beat until mixture has satin like sheen. Onto ungreased baking sheet, drop dough by rounded tablespoonfuls, about 4" apart. Shape each ball of dough into 4" x 1" rectangle (I just drop a lump because I think the less they're played with the better they puff up and the shape isn't important). Bake 45 minutes at 375°. Remove from oven, immediately cut small slit in side of each. Return to oven for 10 minutes longer. Cool.
Cut top off (make hole big enough to insert pudding w/spoon). Fill with favorite filling. Vanilla pudding makes a simple and good filling. (I use a couple of packages of vanilla instant pudding made to directions, and combine with one package of dream whip made to directions.)
Frost with chocolate glaze. Refrigerate until ready to serve.
According to the original recipe, you should get 16 eclairs. I get 8-10.