1/2 c. butter
1 c. water
1 c. sifted all-purpose flour
1/4 tsp. salt
4 eggs

In saucepan, combine butter and water, bring to a boil. Reduce heat to low; add flour and salt which have been sifted together. Stir in vigorously until mixture leaves sides of pan and forms stiff ball. Remove from heat. Add eggs one at a time, beating hard after each addition. Form eclairs using a pastry press or they may be dropped by a large spoon to form an oval.

Place on greased cookie sheet. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and cook additional minutes. Remove to cooling racks. Split for filling.

CUSTARD FILLING:

2/3 c.sugar
6 tbsp. cornstarch
1/4 tsp. salt
1 c. cold milk
3 c. milk, scalded
4 egg yolks, beaten
1/4 tsp. milk
1 tsp. vanilla

In double boiler, mix sugar, cornstarch and salt. Blend in 1 cup cold milk. Gradually add 3 cups scalded milk. Cook over hot water until thick, stirring constantly. Cover, cook 10-12 minutes. Combine egg yolks and 1/4 cup milk Stir some of the hot mixture into egg yolk mixture, then stir back into the custard. Remove from heat. Add vanilla. Cool. Fill shells with custard.

FROSTING:

1 egg
1/3 c. butter, melted
1 1/2 sqs. (1 1/2 oz.) unsweetened chocolate, melted and cooled
1 tsp. vanilla
1 1/2 c. confectioners' sugar, sifted
Nuts

Beat egg. Blend in chocolate and vanilla. Beat in sugar until smooth. Frost eclairs. Top with nuts.