Cream Puffs

A huge favorite of mine, I asked my mom to make them instead of a cake for my 12th birthday!
I like the Betty Crocker recipe.

1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs
Heat oven to 400 degrees.  Heat water and butter to rolling boil in saucepan.  Stir in flour.  Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Beat in eggs, all at once; continue beating until smooth.  Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes.  Cool away from draft.  Cut off tops; pull out any filaments of soft dough.  Fill puffs with cream filling.  Replace tops; dust with powdered sugar.  Refrigerate until serving time.    Makes 6 cream puffs.

Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture. Boil and stir 1 minute.  Remove from heat; stir in butter and vanilla; cool.

For Chocolate Eclairs frost with chocolate frosting.

Chocolate Frosting
Heat 1/2 square unsweetened chocolate and 1/2 teaspoon butter over low heat until melted.  Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water.  Beat until smooth.