Chocolate Eclairs

Pastry:
1Cup(s) water
1Stick(s) margarine
1Cup(s) sifted flour
4Whole eggs
Filling:
2tsp(s). vanilla extract
3Cup(s) rich milk
3/4Cup(s) sugar
1/2tsp(s). salt
6Tbsp(s). flour
3Whole eggs, beaten
Icing:
2Whole 1 ounce squares chocolate
2Cup(s) sugar
1Cup(s) whipping cream

Pastry:
Heat water and margarine to boiling point.
Add flour and stir constantly until mixture forms a ball.
Remove from heat and let cool. Beat in eggs, one at a time.
Drop dough from teaspoon to form small eclairs on ungreased cookie sheet.
Cook at 400’ for 30 minutes or until lightly browned.
Cool slowly away from draft.
Filling:
Combine milk, sugar, salt and flour.
Cook slowly until thick.
Add beaten eggs and cook until even thicker.
When cool. add vanilla.
Cut off the tops of puffs and fill with custard mixture.
Replace tops.
Icing:
Melt chocolate; add sugar and cream.
Cook over medium heat until soft ball stage is reached.
Cool, then beat. Ice tops of the eclairs.
Makes 12 large eclairs or 60 to 70 miniature eclairs.