1/2 c. butter
1 c. boiling water
1 c. sifted flour
1/4 tsp. salt
4 eggs
1 recipe French Cream Filling

Melt butter in boiling water. Add flour and salt, cook, stirring constantly until it forms a ball that won't separate. Remove from heat. Cool slightly. Add eggs, one at a time, beating well after each. Put through pastry tube, making small blobs for cream puffs or shape 3/4" wide, 4" long for eclairs. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake 25 minutes. Remove from oven and allow to dry.

FRENCH CREAM FILLING:

3 c. milk
3/4 c. sugar
3 tbsp. flour
3 tbsp. cornstarch
3/4 tsp. salt
2 eggs, beaten
2 tsp. vanilla
1 tbsp. butter
1 c. whipping cream, whipped or Cool Whip
Powdered sugar, for sprinkling cream puffs
Chocolate topping for eclairs

Scald milk in medium saucepan. Combine sugar, flour, cornstarch, salt and gradually add to milk. Add eggs. Cook until thick. Remove from heat. Add butter and vanilla. Chill. Beat with mixer until smooth. Fold in whipped cream. Fill cream puffs or eclairs.

CHOCOLATE TOPPING:

2 (1 oz.) squares unsweetened chocolate, melted
1 1/2 tbsp. butter
2/3 c. sifted powdered sugar
2 tbsp. milk

Mix until smooth.