Chocolate Eclairs

(from Emily Lund, though made by Shannon)
should make about 36 eclairs, depending on the size you make them

Shells
1 c water
1/2 C Crisco
1/4 tsp salt
1 C flour
4 eggs

Combine water and Crisco and bring to a boil. Mix in flour and salt, stirring constantly until one lump. Take off heat, stir in eggs one at a time, beating well after each. Place on greased cookie sheet in rounded 1/2 Tablespoonfuls.

Bake at 450 F for 10 min, then 375 F for 25 min (though mine were done after only 15 min at 375)

Let cool. Cut off tops and remove some of the insides if necessary. Fill to top with vanilla pudding. Put tops back on and cover with hot frosting. Store in fridge.

Frosting
1 oz unsweetened chocolate
2 tsp butter
1 C powdered sugar
2 T boiling water

Melt chocolate and butter. Blend in powdered sugar and water till smooth. Drizzle over eclairs. The consistency should be liquidy enough that it drips off a spoon, so you may need to adjust the water amount to reach that consistency.