1 c. water
1 stick butter
1 tsp. sugar
1 c. sifted flour
4 lg. eggs

CUSTARD FILLING:

3/4 c. flour
1 c. sugar
3 c. milk
4 lg. eggs
1 tbsp. butter
1 tbsp. vanilla

Preheat oven to hot 400 degrees. Bring water, butter, and sugar to a full rolling boil in a large saucepan. Add 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 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.

With well buttered hands, shape paste into 4 x 1 1/2 inch strips. (You should have enough for 12 eclairs.) As each eclair is formed, place on a lightly greased cookie sheet. (A toothpick placed under each eclair will help prevent an air bubble forming under the eclair.) Bake in a preheated hot oven for 40 minutes or until golden brown. Cool on wire rack. If used, remove toothpicks.

CUSTARD: Combine flour, sugar in a medium saucepan; stir in milk. Bring to boil, stirring constantly over low heat, until bubbles. Cook, stirring 3 to 4 minutes, until mixture is thick. Remove from heat. Beat eggs lightly in a medium bowl; beat in 1 cup of hot milk mixture.

Return egg mixture to saucepan. Cook, stirring constantly, over medium heat, 1 to 2 minutes, until thick; do not boil. Add butter and vanilla; pour into a bowl. Refrigerate with wax paper on surface for 2 hours or until cold.

Fill each eclair with 1/4 cup custard, by either cutting off the top of eclair, or use a cake decorator with a small tip and fill through small hole made with very small knife.

GLAZE:

6 oz. semi-sweet chocolate pieces
1 tbsp. vegetable shortening

Combine ingredients in a small bowl and set over hot, not boiling, water to melt. Let cool 2 minutes. Spoon over eclairs.