1/2 c. butter
1 c. boiling water
1 c. all-purpose flour
1/4 tsp. salt
4 eggs
1 recipe chocolate custard filling
1 recipe chocolate glaze

Melt the butter in boiling water. Add flour all at once; stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating well after each addition.

Pipe dough through a pastry tube or paper cone, making 4 x 3/4 inch strips on a greased baking sheet. This can also be dropped by the spoonful onto the baking sheet. Bake in a 450 degree oven for 15 minutes, then in 325 degree oven for 25 minutes. Cool completely in rack.

Cut off tops of eclairs; remove soft centers. Just before serving, fill each with chocolate custard filling. Drizzle tops with chocolate glaze.

CHOCOLATE GLAZE: Melt 1 (1 ounce) square unsweetened chocolate and 1 tablespoon butter over very low heat. Stir in 1 cup sifted powdered sugar and 2 to 3 tablespoons milk, blending until smooth and of drizzling consistency.

Use your own favorite custard filling recipe - most people prefer vanilla custard for this type pastry.