1/2 c. butter
1 c. hot water
1 c. unsifted all purpose flour
1/2 tsp. salt
4 eggs

Preheat oven to 425 degrees. In saucepan, boil butter and water. Add flour and salt. Cook over medium heat, stirring constantly until mixture leaves sides of pan and forms stiff ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each. Form 12 mounds for large puffs, 24 for small ones, 3 to 4 inches apart on ungreased cookie sheet. Bake 30 to 35 minutes for large puffs, 20 to 25 minutes for small. Turn off oven. Prick puffs with sharp knife for escape of steam; leave in oven 20 minutes to dry out centers. Cool, split and fill with cream filling below, top with chocolate sauce.

CREAM FILLING:

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
2 tbsp. softened butter
2 tsp. vanilla

Mix sugar, cornstarch and salt in a 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boil. Boil and stir 1 minute. Stir at least half the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute, remove from heat. Stir in butter and vanilla; cool.

CHOCOLATE FROSTING:

Heat 1 square of unsweetened chocolate and 1 teaspoon butter over low heat until melted. Remove from heat and stir in 1 cup powdered sugar and about 2 tablespoons hot water. Beat until smooth and of spreading consistency. Refrigerate until serving time.