Chocolate Eclairs
   1/2 cup water              Vanilla Custard
   1/4 cup butter                Filling (below)
   1/2 cup Gold, Medal        Thin Chocolate Icing
     Flour                      (below)
   2 eggs

 Heat oven to 400 F (mod. hot). Heat water and but-
 ter 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 puffed, golden
 brown, and dry. Cool slowly away from drafts. Cut
 off tops; scoop out filaments of soft dough. Fill 4
 éclairs with Vanilla Custard Filling for immediate
 serving. Frost with Thin Chocolate Icing. Makes 6
 éclairs.
   Leftover Eclairs? Store them unfilled and serve
 the following day.

            Vanilla Custard Filling
   1/3 cup plus 1 tbsp.       1 1/2 cups milk
     sugar                    2 egg yolks (or l
   1/4 cup plus 1 tbsp.          whole egg), beaten
     flour                    1 1/2 tsp. vanilla or
   dash of salt                 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 éclairs.

               Thin Chocolate Icing
   1/2 sq. unsweetened        1/2 cup confectioners'
     chocolate (1/2 oz.)        sugar
   1 tsp. butter              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.