Chocolate Eclairs

Shells:
1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs

Bring water to a boil and add butter. Boil until butter is melted. Add flour and stir well. Stir until mixture is smooth. Cool 5 to 10 minutes. Add eggs, one at a time; mix well after adding each egg. With a spoon or pastry tube, drop on a very lightly greased cookie sheet. Use about 1 to 1 1/2 tablespoons dough for each shell. Bake at 375 degrees F for 35 minutes and then 200 degrees F for 10 minutes. When cool, slice open and fill with custard.

Custard:
1 quart milk
4 egg yolks
1 1/2 cups granulated sugar
4 tablespoons flour
4 tablespoons cornstarch
Pinch of salt
2 tablespoons butter
1 teaspoon vanilla extract

Scald milk in top of double boiler. Add egg yolks, sugar, flour, cornstarch and salt. Stir well to blend completely. Add butter and continue cooking until custard begins to thicken; stir constantly. Add vanilla extract. Custard should be thick enough to hold onto the spoon. Fill shells with cooled custard.

Chocolate Icing:
1/2 cup margarine
1 cup sugar
1/3 cup evaporated milk
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract

Melt margarine in saucepan. Add sugar and evaporated milk. Bring to a boil. Boil for 2 minutes, stirring constantly. Add chocolate chips and vanilla extract. Remove from heat. Beat until thickened. Using a spoon, drizzle chocolate over eclairs.