Chocolate Eclairs
 
Vanilla Custard Filling (below)
Thin  Chocolate  Icing (below)

1/2 cup water
1/4 cup butter 
1/2 cup Gold Medal Flour 
2 eggs

Heat oven to 400° (mod. hot). Heat water and butter to rolling boil in saucepan. 
Measure flour by dipping method (p. 123) or by sifting. 
Stir in flour, stirring vigorously over low heat until mixture forms a ball 
(about 1 min.). 
Remove from heat. 
Beat in eggs thoroughly, one at a time. 
Beat until smooth. 
Shape with spatula into 6 fingers, each 4" long and 1" wide. 
Bake 45 to 50 min. or until purled, golden brown, and dry. 
Cool slowly away from drafts. 
Cut off tops; scoop out filaments of soft dough.
Fill 4 eclairs with Vanilla Custard Filling for immediate serving. 
Frost with Thin Chocolate Icing. 
Makes 6 eclairs.

Leftover Eclairs? Store them unfilled and serve the following day.

Vanilla Custard Filling

1/3 cup plus 1 tbsp. sugar
1/4 cup plus 1 tbsp. flour
dash of salt
1 1/2 cups milk 
2 egg yolks (or 1 whole egg), beaten
1 1/2 tsp. vanilla or other flavoring

Mix sugar, flour, and salt in saucepan. Stir in milk. 
Cook over medium heat stirring until it boils. 
Boil 1 min. Remove from heat. 
Stir a little over half of mixture into egg yolks. 
Blend into hot mixture in saucepan. 
Bring just to boil. 
Cool and blend in vanilla. 
Fills 6 eclairs.

Thin Chocolate Icing

1/2  sq. unsweetened chocolate (1/2 oz.) 
1 tsp. butter
1/2 cup confectioners' sugar 
1 tbsp. boiling water

Melt chocolate and butter over hot water. 
Remove from heat. 
Blend in sugar and water. 
Beat only until smooth but not stiff.

From Betty Crocker's new Dinner for Two Cook Book