Eclairs

1. 1

   Melt butter into boiling water in a saucepan.

2. 2

   Add flour and salt and stir vigorously, cooking the dough until heat and gluten cause a ball to form.

3. 3

   Remove from heat and cool slightly.

4. 4

   Add eggs one at a time, incorporating each one individually before adding the next.

5. 5

   Press dough through a pastry tube/pouch to make 3/4-inch eclairs, placing them on a greased cookie sheet.

6. 6

   Bake at 450°F for 15 minutes, then reduce heat to 325°F and bake for 25 minutes more.

7. 7

   Remove from oven and turn oven off.

8. 8

   Split the eclairs and return them to the oven for 20 minutes with the door open to dry.

9. 9

   Fill with custard pudding (double mix) and top with chocolate icing.

For the Chocolate Icing

1. 1

   Bring cream and corn syrup to a simmer.

2. 2

   Remove from heat and stir in chopped chocolate for 30 seconds.

3. 3

   Let stand 5 minutes, whisking occasionally.