CHOCOLATE ECLAIRS

PASTRY
Preheat oven to 400°.
Sift flour, salt and sugar together.
In a double boiler, mix milk and butter. When it starts to boil, dump in all the flour at one time. This will look like a real mess, but continue to stir briskly and it will smooth out. When it starts to dry out and doesn’t cling to the spoon or sides of pan, remove from heat.
Let set 2 to 3 minutes. Then add eggs, one at a time, beating well after each addition. Continue to stir vigorously until mixture will hold its shape.
Onto a greased cookie sheet drop pastry by large spoonfuls into oblong shapes about 1/2 x 3 inches. If you prefer, just drop as you would a cookie only use a larger amount.
Leave an inch or more between pastries. You may also use a pastry bag—I find this more trouble than it’s worth.
Bake at 400° for 10 minutes; then reduce heat to 350° and cook for 25 more minutes or until they are firm.
Remove from oven and cool free from draft. Cut open and remove any “gooey” dough. Fill with custard.

CUSTARD FILLING
Scald milk and set aside.
Cream together sugar, flour, eggs and vanilla. Gradually add the scalded milk. Cook in double boiler, stirring constantly, until it begins to boil.
Remove from heat and cool. Stir occasionally to prevent skimming. When completely cool, fill pastry shells. Frost eclairs with chocolate frosting.
VARIATION: I’ve never done this, but always wanted to try adding a couple of spoons of instant coffee to the custard.

FROSTING
Melt chocolate and butter in double boiler. Add other ingredients. Cook for 8 to 10 minutes.
Spread on tops of eclairs. (If frosting is too thick, add a little more milk.)
These freeze well and take only a few minutes to thaw. My problem is keeping them in the freezer—they’re too convenient to just pop out and have with a cup of coffee (the eclairs will thaw while the coffee is perking).