1 c. water
1/2 c. butter (1 stick)
1/4 tsp. salt
1 tsp. sugar
1 c. sifted flour
4 eggs

Heat water, butter, sugar and salt to a full rolling boil in large saucepan. Add flour all at once, stir vigorously with a wooden spoon until mixture forms a thick smooth ball that leaves the side of the pan.

Remove from heat. Beat in one egg at a time. Put over heat one more minute, stirring constantly. Bake at 400 degrees for 40 minutes. Bake on ungreased cookie sheet 1 1/2 inches apart. Cool on rack.

VANILLA CUSTARD CREAM (FOR ECLAIRS) :

3 c. milk
3/4 c. sifted flour
1 c. sugar
6 egg yolks
1 tsp. vanilla

Combine flour and sugar in a medium saucepan. Stir in milk slowly. Heat to boiling, stirring constantly. Lower heat. Continue cooking 2 to 3 minutes or until thick. Remove from heat. Beat egg yolks slightly in medium size bowl.

Slowly beat in (1) cup of the hot milk mixture. Pour back onto pan. Cook over medium heat, stirring constantly for 1 minute. Remove from heat, stir in vanilla. Place a piece of wax paper on filling. Chill at least (2) hours, then fill eclairs. Top with powdered sugar or chocolate frosting.