"Chocolate Eclairs"

From Susan Anderson

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In the Peshman family household; Mary Peshman used to make these as a special treat for her kids.

INGREDIENTS

1. 1 cup water
2. 1/2 cup butter
3. 1/2 cup flour
4. 4 eggs
5. 1/3 cup sugar
6. 3 cups milk
7. 2 tsp vanilla
8. 5 tbls cornstarch
9. 2 egg yokes beaten in separate dish
10. 2 tbls butter (for filling)

DIRECTIONS

1. Heat 1 cup water and 1/2 cup butter to boiling. Turn to low and stir in four for 1 minute.
2. When it forms a ball remove from heat and stir in eggs. Beat until smooth.
3. Drop into desired shape by teaspoon or tablespoon onto a parchment paper covered cookie sheet.
4. Bake for 20 minutes in a 400 degree oven until puffy. Then cool in a non-drafty kitchen. (Do not make on a humid day)
5. For the pudding: Cook sugar, cornstarch, and milk until thick. Do this slowly as the milk will burn. Gradually add egg yokes which have been beaten with a little of the hot mixture. Add 2 tbls butter and vanilla. Cool. The pudding with thicken as it cools.
6. Ice with favorite chocolate icing.