IR SHELLS:

1/2 c. butter
1/4 tsp. salt
1 c. all-purpose flour
4 eggs

FILLING:

1 c. heavy cream
3 tbsp. confectioners' sugar
1 tbsp. vanilla

GLAZE:

2 squares semi-sweet chocolate
2 tbsp. butter
1 c. confectioners' sugar
3 tbsp. milk

ECLAIR SHELLS: Preheat oven to 375 degrees; grease a cookie sheet. In 3-quart saucepan over high heat, heat 1 cup water, butter, and salt until butter melts and mixture boils. Reduce heat to low; with wooden spoon, vigorously stir in flour until mixture forms a ball and leaves side of pan. Remove from heat and let cool 1-2 minutes.

Beat eggs into mixture; drop 1/4 cupfuls onto cookie sheet 2 inches apart. Spread spoonful of mixture into 5 x 3/4 inch rectangle or leave in a round. Bake 40 minutes. Cut slit in shell and bake 10 minutes longer. Cool shells. Makes 10.

FILLING: Fill with sweetened whipped cream or beat all ingredients until stiff or fill with Cool Whip.

GLAZE: In small saucepan over low heat, melt 2 squares semi-sweet chocolate and 2 tablespoons butter, stirring constantly. Stir in 1 cup confectioners' sugar and 3 tablespoons milk until smooth.