Chocolate Eclairs

Directions

1. 1
   Heat to a rolling boil 1 cup water and 1/2 cup butter.
2. 2
   Stir in 1 cup flour all at once, stirring vigorously over low heat until mixture leaves the sides of pan and forms a ball.
3. 3
   Remove from heat.
4. 4
   Beat in thoroughly 4 eggs, one at a time,.
5. 5
   Beat until smooth and velvety.
6. 6
   Drop from wooden spoon unto ungreased baking sheet.
7. 7
   Form a long ladyfinger shape; top with another small spoonful on top.
8. 8
   Bake at 400F for 40-45 minutes, or until dry.
9. 9
   Allow to cool.
10. 10
    Pull top off and remove any excess puff to form shell.
11. 11
    Custard filling:.
12. 12
    Mix in saucepan, 1/2 cup sugar, 1/2 teaspoon salt, 1/3 cup flour.
13. 13
    Stir in 2 cups milk, cook over medium heat, stirring until it boils.
14. 14
    Boil 1 minute.
15. 15
    Remove from heat.
16. 16
    Stir 1/2 of this mixture into 4 egg yolks, slightly beaten.
17. 17
    Add this yolk mixture to the rest in pan and bring to boiling point.
18. 18
    Cool and blend in 2 teaspoons vanilla.
19. 19
    Spoon in cooled eclair and top with chocolate icing.
20. 20
    Chocolate icing:.
21. 21
    Melt the chocolate and butter over low heat.
22. 22
    Remove from heat, stir in the powdered sugar, 2 tablespoons hot water; beat until smooth.
23. 23
    Put the chocolate icing on and refrigerate.