• 1 cup water
  
• 1/2 cup butter
  
• 1 cup flour
  
• 4 large eggs

• 3/4 cup sugar
  
• 1/2 cup flour
  
• 1/2 tsp. salt
  
• 3 cups milk
  
• 6 egg yolks
  
• 3 tsp. vanilla flavoring.

Chocolate Icing

• 2 squares of unsweetened chocolate
  
• 2 tsp. butter
  
• 2 cups powdered sugar
  
• 1/4 cup boiling water
  
  
  

Directions

Shells:
In a sauce pan heat water and butter to a rolling boil. Add the flour and stir it into the boiling liquid. Reduce heat and cook over a low flame until the mixture forms a ball-about 1 or 2 minutes. Remove from heat.

Beat in the eggs thoroughly- one at a time until the mixture is smooth. Using a lightly greased cookie sheet shape the eclairs, using about 1/2 cup of dough for each. Space them about 2" apart.

Bake them for 45- 50 minutes or until they are puffed, golden brown and the tops of them look dry. Allow them to cool slowly- away from drafts.

With a sharp knife carefully cut off the tops and scoop out the soft dough.


Pastry Cream:
Mix the dry ingredients and stir in the milk. Cook this over medium heat, stirring constantly, until it boils. Remove from the heat and slowly stir a little over half of this mixture into the egg yolks.

Stir this back into the hot mixture that is left in the saucepan. Bring it just to a boil.

Cool and add vanilla. Fill the eclairs and top them with thin chocolate icing.



Chocolate Icing:
Melt the butter and chocolate together in a double boiler or microwave. Keep a close eye on this so it isn't over cooked.

Beat in the sugar and hot water until it is smooth. Spread on top of the eclairs