1/2 c. butter
1/2 tsp. salt
1 c. boiling water
4 eggs
1 c. sifted flour

Put water and butter in saucepan and melt. When boiling, add flour and salt and stir. Cook, stirring until it leaves the side of the pan. Take off of fire and add eggs, one at a time, beating well with electric mixer after each addition. For small (bite-size) cream puffs use 1 heaping teaspoon of dough. Drop onto greased pan leaving 1 to 1 1/2 inches between each. Bake at 450 degrees for 10 minutes. Then 400 degrees for 25 minutes more. Let cool and then cut off the tops and let them dry out. Fill with vanilla pudding and put the tops back on. Frost with chocolate sauce.

CHOCOLATE SAUCE FOR PETIT ECLAIRS:

2 tbsp. butter
2 sq. bitter chocolate
1 to 1 1/2 c. sifted powdered sugar
1/3 c. evaporated milk
1 tsp. vanilla

Mix all ingredients except vanilla over low heat. When melted, beat with electric mixer until smooth. Add vanilla. Dribble over eclairs. Makes 1 cup.