1/2 c. butter
1 c. sifted flour
1/2 tsp. salt
4 eggs
1 c. water
Chocolate cream filling
Chocolate coating

Bring butter and 1 cup water to boil in heavy saucepan. Add flour and salt all at once, stirring vigorously with wooden spoon until mixture forms a small ball and leave sides of pan. Remove from heat. Add eggs one at a time, beating well after each addition.

For eclairs, form into shapes of 3 x 1 inch on cookie sheet. For cream puffs, drop by tablespoonful. Bake in 450 degree oven 10 minutes. Reduce heat to 375 degrees and bake 25 minutes or until golden brown. Cool. Cut and fill with filling. Then frost top.

FILLING:

3 c. milk
3 sq. chocolate
1 c. sugar
6 tbsp. cornstarch
1/4 tsp. salt
3 eggs, slightly beaten
1 tbsp. butter
1 tsp. vanilla

COATING:

3 sq. chocolate, melted
1/3 c. sugar
Dash of salt
1/4 c. water

Filling: Scald milk with chocolate in double boiler over boiling water. Combine sugar, cornstarch and salt. Stir into milk. Cook in double boiler until thick, stirring constantly. Cover, cook 10 minutes longer. Add a little hot mixture to eggs. Return to double boiler and cook over water 3 minutes. Add butter; chill. Add vanilla.

Chocolate Coating: Melt chocolate. Cool. Boil 1/4 cup water, sugar and salt until sugar dissolves. Cool. Stir in chocolate. Blend well. Let stand until of spreading consistency.