1/2 c. butter (1 stick)
1 c. water
1/4 tsp. salt
1 c. all purpose flour
4 eggs
Orange Cream filling (right)
1 pt. strawberries, sliced
Chocolate Glaze (right)

About 4 hours before serving or early in day. Preheat oven to 375 degrees. Grease large cookie sheet. In 2 quart saucepan, heat butter, water, and salt until butter is melted and mixture boils; remove from heat. Vigorously stir in flour with wooden spoon until mixture forms a ball and leaves side of pan. Stir in eggs until smooth.

Spoon mixture into decorating bag with very large writing tube. Pipe mixture onto cookie sheet into twelve 4 x 1 inch strips, rounding ends slightly. Bake 40 minutes or until lightly browned. With tip of paring knife, cut slit on side of each shell to let steam escape; bake 10 minutes longer. Cool on wire rack.

Prepare glaze. Spread eclairs with glaze. Refrigerate; makes 12 servings. 450 calories per serving.

ORANGE CREAM FILLING:

In 2 quart saucepan, mix 3/4 cup sugar, 1/4 cup all purpose flour, and 1/4 teaspoon salt; stir in 1 1/4 cup milk. Over medium heat, heat to boiling, stirring constantly. Boil for 1 minute.

In small bowl with fork, beat 6 egg yolks slightly; beat small amount of milk mixture into yolks; slowly pour yolk mixture back into milk mixture; cook, stirring constantly, until mixture thickens and coats spoon, about 8 minutes (do not boil). Remove saucepan from heat; stir in 1/4 cup orange flavor liqueur. Cover custard surface with plastic wrap; chill, about 2 hours. Beat 1 1/2 cups heavy or whipping cream until stiff peaks from. Fold cream into custard.

CHOCOLATE GLAZE:

In 1 quart 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.