Mini Eclairs

pastry
1 c water
1 stick butter
1 c sifted flour
4 eggs

filling
3 c milk
3/4 c sugar
1/2 tsp salt
6 tbl flour
3 eggs
2 tsp vanilla

icing:
2 (1 ounce) squares chocolate
2 c sugar
1 c whippig cream
preheat the oven to 400 degrees
Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from hear and let cool. Beat in 4 eggs, one at a time. Drop dough from tsp to form filling by combining milk, sugar, salt and flour, cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from the heat, cool and add vanilla.
With a serrated knife, slice pastry puffs lengwise, but not all the way through, Pipe custar mixture into the center, Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. let cool and beat until smooth. Ice tops of the eclairs