Chocolate Eclairs/ Cream Puffs

1 cup water

2 cup butter or margarine

1 cup flour

4 eggs

Heat oven to 400 deg.  Heat water and butter to

rolling boil.  Stir in flour.  Stir vigorously over low heat

about 1 minute or until mixture forms a ball.  Remove

from heat. Beat in eggs, all at one time; continue beating

until smooth.  Drop dough by scant 1/4 cupfuls 3 inches

 apart onto ungreased  baking  sheet.

Bake 35 to 40 minutes or until puffed and golden.  Cool away from draft. Cut off tops.  Pull out any filaments of soft dough.  Carefully fill puffs with pudding. Replace tops; dust with confectioners’ sugar.  Refrigerate until serving time.

Chocolate Eclairs:  Shape dough by 1/4 cupfuls into a fingers,

 4 1/2 inches long and 1/2 inches wide.        

                                         Vanilla Cream Pudding

1/3 cup sugar

1 tablespoons cornstarch

1/8 teaspoons salt

2 cups milk

2 egg yolks, slightly beaten

2 tablespoons butter or margarine, softened

2 teaspoons vanilla

Blend sugar, cornstarch and salt in 2-quart  saucepan.  Combine milk and egg yolks; gradually stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes.  Cool slightly and chill.

 

                                              Chocolate Frosting

Frost with Chocolate Icing: Melt 1 ounce unsweetened chocolate and 1 teaspoon butter over low heat.  Remove from heat; stir in 1 cup confectioners= sugar and about 2 tablespoons hot water.  Beat until smooth.  Refrigerate eclairs until serving time.   12 ECLAIRS