1 c. (250 ml) water
4 tbsp. (60 ml) unsalted butter, cut into pieces
1/4 tsp. (1 ml) salt
1 c. (250 ml) all-purpose flour
4 lg. eggs
Beaten egg

Preheat oven to 375 degrees. Lightly butter and flour 2 cookie sheets, set aside. Place water, butter and salt in heavy-bottomed saucepan. Bring to boil and cook 2 minutes until butter is completely melted. Remove pan from heat. Add all of flour, mixing rapidly with wooden spoon.

Return saucepan to stove over low heat. Dry dough 3 to 4 minutes, stirring constantly with wooden spoon. The dough should not adhere to your fingers when pinched.

Transfer dough to bowl and let cool 4 to 5 minutes. Add 4 eggs, 1 at a time mixing well between additions. The dough must regain its original texture before the next egg is added.

Spoon dough into pastry bag fitted with plain nozzle. Squeeze out desired shapes onto prepared cookie sheets, leaving enough space between 1 and another for rising.

Brush tops with beaten egg and smooth tails with fork. Set aside 20 minutes. Place cookie sheets in middle of oven and bake 35 minutes. Turn oven off, set door ajar and let dry 1 hour before filling.

Assembly: 4 ounces (125 g) unsweetened chocolate, 4 tablespoons (60 ml) water, 1/3 cup (75 ml) granulated sugar and whipped cream.

Place chocolate in stainless steel bowl; melt over saucepan containing warm water, set over low heat. Transfer chocolate to small saucepan and add water and sugar; bring to boiling point. Remove saucepan from heat and let cool to lukewarm, beat mixture to thicken. Carefully slice eclairs in half lengthwise and fill bottoms with whipped cream. Dip tops in chocolate and assemble; chill until set. Serves 4 to 6.