Recipe: Chocolate Eclairs (with cream filling and chocolate frosting)

CHOCOLATE ECLAIRS

FOR THE ECLAIRS:
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
FOR THE CREAM FILLING:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
2 teaspoons vanilla
FOR THE CHOCOLATE FROSTING:
1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
1 to 2 tablespoons hot water

TO MAKE THE ECLAIRS:
Heat oven to 400 degrees F.

Heat 1 cup water and 1/2 cup margarine to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4-1/2 inches long and 1-1/2 inches wide with spatula.

Bake 35 to 40 minutes or until puffed and golden brown.

Cool away from draft. Cut off top one-third of each eclair and pull out any filaments of soft dough. Fill eclairs with Cream Filling. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs.

TO MAKE THE CREAM FILLING:
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

Stir in margarine and vanilla; cool.

TO MAKE THE CHOCOLATE FROSTING:
Heat chocolate and1 teaspoon margarine in 1-quart saucepan over low heat until melted; remove from heat.

Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.

Makes 12
Source: Betty Crocker's Cookbook