Preheat oven to hot (400 degrees). Bring 1 cup water, 1/2 cup (1 stick) butter and 1 teaspoon sugar to a full rolling boil in a large saucepan. Add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon and cook about 1 minute, or until mixture forms a thick smooth ball that leaves sides of saucepan clean. Remove from heat; cool slightly.

Add 4 large eggs, one at a time, beating vigorously after each addition, until paste is shiny and smooth and breaks away in strands. (Paste will separate as you add each egg, but with continued beating, it will smooth out, become stiff and hold its shape.)

FOR CREAM PUFFS:

Drop dough by rounded tablespoons, 3 inches apart, on ungreased cookie sheets.

FOR ECLAIRS:

Shape with spatula into 4 x 1 1/2 inch strips. (You should have enough for 12 large puffs or 12 eclairs.) Bake in preheated hot oven (400 degrees) for 40 minutes or until light golden brown. Cool on wire rack.

CUSTARD FILLING:

Combine 3/4 cup sifted all purpose flour and 1 cup sugar in a medium size saucepan; stir in 3 cups milk. Bring to boiling, stirring constantly over low heat, until mixture bubbles. Cook, stirring 3-4 minutes, until mixture is thick. Remove from heat. Beat 4 large eggs lightly in a medium size bowl; beat in 1 cup hot milk mixture. Return egg mixture to saucepan. Cook, stirring constantly, over medium heat, 1-2 minutes until thickened (do not boil). Add 1 tablespoon butter and 1 tablespoon vanilla; pour into a bowl. Refrigerate with wax paper directly on surface for 2 hours or until cold.

To Fill: Cut tops off puffs or eclairs with sharp knife. Remove some of the soft dough in center. Fill each with 1/4 cup custard. Replace tops.

GLAZE:

Melt 1 package (6 ounces) semi-sweet chocolate pieces with 1 tablespoon vegetable shortening in a small bowl set over hot, not boiling, water to melt. Let cool 2 minutes. Spoon over puffs or eclairs. Or, dust with 10X (confectioners') sugar, if you wish. Serve at once or refrigerate.