1/2 c. butter
1 c. water
1 c. flour
4 eggs

Melt butter and water together; heat to a rolling boil. Turn off heat; add flour and stir vigorously until it forms into sort of a ball. Take off stove; add eggs one at a time, beating each one thoroughly.

Put batter into a pastry tube with a round frosting tip (1/4" to 1/2" wide). Squeeze onto baking sheet (lightly greased) in size desired (probably 2 1/2" to 3" long and 1/2" wide). While you squeeze zig zag back and forth very close together. Bake at 400 degrees in oven for 20 minutes until golden brown and crisp. Take out and let cool.

With a small, but strong piece of wire (or whatever works) poke a hole just large enough for the frosting tip on one end.

CREME:

3 tbsp. flour
1 c. milk
1 c. sugar
1/2 c. butter
1/2 c. shortening
1/2 tsp. vanilla

Heat flour and milk together, constantly beating with a blender, until thick (very) and bubbly. Put into sink with cold water and let sit. The flour and milk mixture should be a very thick and sticky paste. In blender, mix sugar, vanilla, butter and shortening, until well mixed (not too long or it will melt). By now the flour and milk mix should be cool - if not then wait until cool, it must be COLD. Add mix to mixture in blender and whip until almost white and very light.

Put creme into some pastry tube and squeeze into eclairs through holes. To make sure the eclair is totally filled, you can put a hole in the other end.

THIN CHOCOLATE FROSTING:

1 square unsweetened chocolate
1 tsp. butter
1 c. sifted powdered sugar
2 tbsp. boiling water

Melt chocolate and butter in double boiler. Add sifted powdered sugar and boiling water. Mix. Put on top of eclairs and work fast because this frosting cools and dries very fast. Put into refrigerator.