1 c. water
1 c. flour
1 stick butter
4 lg. eggs

Melt butter in boiling water. Add flour, stirring constantly until dough forms ball and leaves side of pan. Cool slightly and add beaten eggs, two at a time, stirring until mixture is smooth. Drop by tablespoons on greased cookie sheet and bake at 325 degrees for about 20 minutes until they are brown and light to touch. Remove from pan. Cut through middle. Cool and fill with custard.

CUSTARD:

1/2 c. sugar
2 c. milk
2 eggs
1/2 tsp. salt
1/3 c. flour
2 tsp. vanilla

Mix sugar, salt, and flour in saucepan. Add milk and vanilla. Boil 1 minute, stirring constantly. Remove from heat and pour 1/3 of mixture into 2 beaten eggs. Dump back in pan. Heat to boiling point, stirring constantly. Remove from heat and put in refrigerator to cool. Fill puffs.

CHOCOLATE ICING:

Melt 2 squares unsweetened chocolate and 2 tablespoons butter over low heat in a saucepan or for 2 minutes in microwave. Add 2 cups powdered sugar and 4 tablespoons very hot water. Beat until smooth, adding more powdered sugar, if necessary.