-
1
Heat to a rolling boil 1 cup water and 1/2 cup butter.
-
2
Stir in 1 cup flour all at once, stirring vigorously over low heat until mixture leaves the sides of pan and forms a ball.
-
3
Remove from heat.
-
4
Beat in thoroughly 4 eggs, one at a time,.
-
5
Beat until smooth and velvety.
-
6
Drop from wooden spoon unto ungreased baking sheet.
-
7
Form a long ladyfinger shape; top with another small spoonful on top.
-
8
Bake at 400F for 40-45 minutes, or until dry.
-
9
Allow to cool.
-
10
Pull top off and remove any excess puff to form shell.
-
11
Custard filling:.
-
12
Mix in saucepan, 1/2 cup sugar, 1/2 teaspoon salt, 1/3 cup flour.
-
13
Stir in 2 cups milk, cook over medium heat, stirring until it boils.
-
14
Boil 1 minute.
-
15
Remove from heat.
-
16
Stir 1/2 of this mixture into 4 egg yolks, slightly beaten.
-
17
Add this yolk mixture to the rest in pan and bring to boiling point.
-
18
Cool and blend in 2 teaspoons vanilla.
-
19
Spoon in cooled eclair and top with chocolate icing.
-
20
Chocolate icing:.
-
21
Melt the chocolate and butter over low heat.
-
22
Remove from heat, stir in the powdered sugar, 2 tablespoons hot water; beat until smooth.
-
23
Put the chocolate icing on and refrigerate.
