Drop Cream Puff Pastry by level one fourth cupfuls 2 inches apart on ungreased baking sheets, shaping each portion into a 4 1/2 x 1 1/2 inch rectangle.
Bake at 400° for 40 minutes or until golden brown and puffed.
Cool away from drafts.
Cut off top of each eclair; pull out and discard soft dough inside.
Fill bottom halves with pudding, and cover with top halves.
Spread chocolate frosting over top of each.