Chocolate Eclairs

Recipe from Village Green Lodge.

Eclair Shells:

1/2 cup butter
1 cup water
4 eggs
1 cup flour
1/4 teaspoon salt

Bring butter and water to boil in saucepan over medium heat. Pour boiling water, butter mixture into electric mixer bowl. Add flour and salt quickly, mixing on low to blend. Beat until mixture leaves sides of pan and forms a ball. Remove from heat and cool slightly.

After cooled for a few minutes, add eggs one at a time, beating until smooth after each addition.

Drop by heaping tablespoonfuls onto paper lined baking sheet, shape into oval. Bake at 400 degrees for 30-40 minutes. Cool thoroughly before filling. When cool fill with custard filling, and frost with chocolate frosting. Chill for several hours before serving.

Custard Filling:
5 tablespoons flour
1/2 cup sugar
1/4 teaspoon salt
2 cups milk- scalded
2 slightly beaten eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

Mix flour, sugar and salt in pan. Heat milk in microwave about 1 minute, until hot. Add milk to flour mixture and stir slowly until thick. Beat eggs in small bowl. Take a little of the hot flour- milk mixture and stir into the eggs, beat until smooth and pour into remaining hot milk flour mixture. Stir constantly until mixture thickens. Add vanilla and cool.

Chocolate Frosting:
1/4 cup softened butter
1/2 cup unsweetened cocoa powder
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Combine butter, cocoa powder and powdered sugar, stirring until smooth. Add vanilla. Stir in milk gradually until smooth. Use a little less or more milk if necessary.