Preheat oven to 450°F (230°C)

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal.

Cut a 1-inch hole in one corner of bag. Pipe eight 3½-inch logs onto an ungreased baking sheet.

Bake in oven for 10 minutes. Reduce heat to 400°F (205°C); bake 15 to 20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool.

Carefully cut off tops. Set the tops aside. Remove soft dough from the inside with a fork.

For Vanilla Filling: In a mixing bowl, beat milk, vanilla and pudding on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.

For Chocolate Topping: In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened.

Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.