CHOUX PASTRY:

1/2 c. butter
1/2 tsp. salt
1 c. all purpose flour, sifted before measuring
4 eggs

FILLING:

2 c. heavy or whipping cream
2 tbsp. granulated sugar
1 tsp. vanilla extract

FROSTING:

2 c. sifted confectioners' sugar
1/4 c. chocolate flavored quick milk mix (like Nestles Quik)

About 3 hours before serving: preheat oven to 400 degrees. In medium saucepan over high heat, bring 1 cup water and butter to boiling; reduce heat. Vigorously stir in salt and flour until mixture forms a ball and leaves sides of pan.

Remove from heat; beat in eggs, one at a time, beating until thoroughly blended and smooth after each addition.

On greased cookie sheets, 2 inches apart, drop mixture by heaping tablespoonfuls. Spread mixture with spatula to form eclairs 4 inches long and 1 inch wide. Or use a pastry bag with plain tube to press out each eclair. Bake 40 minutes until puffed and golden. Remove eclairs to rack.

Just before serving: prepare filling and frosting. In large bowl, beat cream with sugar and vanilla until stiff. Make lengthwise slit in the side of each cooled eclair; fill with cream; refrigerate.

In small bowl, combine confectioners' sugar and quick milk mix; add 3 1/2 tablespoons water and mix until smooth. Use to frost tops of eclairs. Makes 12 to 16 eclairs.

Cream Puffs: Make Choux pastry as shown. Drop mixture by tablespoonfuls, 3 inches apart, on greased cookie sheets; with back of spoon, shape each into mound that points up in the center. Bake as above for 50 minutes or until puffs are high and golden. Remove to rack to cool.

Slice tops off cream puffs and fill with whipped cream filling (above) or ice cream. Replace tops and sprinkle with confectioners' sugar; serve with hot chocolate or butterscotch sauce. Makes 16 cream puffs or 8 servings.