Prepare pudding, using your favorite recipe, and put in the refrigerator.
Cut one stick of butter into half inch pieces and melt in a saucepan.
Add one cup of water and salt into saucepan with the butter and bring to a boil.
Remove from heat. Using a wooden spoon, quickly stir in a cup of all purpose flour.
Return to medium-high heat and stir constantly until the mixture pulls away from the side and a film forms on the bottom of the pan. This takes about 3 minutes.
Remove from heat. Use a wooden spoon and mix fast by hand until slightly cooled, about 1 minute.
Continue to stir while adding eggs one at a time until a soft peak forms when touched with your finger. If peak does not form, lightly beat remaining egg white and mix into the batter, a little at a time, until it does.
Add mixture to a pastry bag(or zip lock bag with a corner cut out).
Squeeze a 3 inch long section of the batter onto a buttered cookie sheet. Yields 12-16 (To make the cream puffs, squeeze batter straight down to make a "mound").
Bake in a preheated 375 degree oven for 35 minutes.
Remove from oven and punch a hole in the end. Bake for 10 minutes more. Turn the oven off and let cool in the oven for 10 more minutes
To make the glaze, slowly melt the butter, chocolate and vanilla together. Stir until evenly mixed together. Remove from heat and drizzle on the eclairs or cram puffs.