Traditional Eclairs

• 1 cup water
• 1/2 cup butter (no substitutes)
• 1 teas white sugar
• 1/4 teas salt
• 1 cup flour
• 4 eggs
• FILLING:
• 1/3 cup white sugar
• 3 Tbsp cornstarch
• 2 1/2 cups milk
• 2 egg yolks
• 1 Tbsp butter (no substitiutes)
• 1 1/2 teas vanilla
• Powdered sugar of chocolate frosting

1. In a saucepan over medium heat, bring water, butter, sugar and salt to a boil. add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Cut a 1/2 inch hole in the corner of a heavy duty plastic bag; add batter. Pipe into 12 strips (about 3 inches long) 3 inches apart on a greased baking sheet. Bake at 400 for 30-35 minutes or until golden brown. Remove to wire rack. Immediately cut a slit in each for steam to escape; cool. In a saucepan, combine the sugar and cornstarch; gradually add milk until smooth. Cook and stir over med-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Cool. Split puffs; remove and discard soft dough from inside. Spoon filling into puffs. Replace tops; dust with powdered sugar or spread with frosting. Refrigerate until serving.

water, butter, white sugar, salt, flour, eggs, white sugar, cornstarch, milk, egg yolks, butter, teas vanilla, chocolate frosting

Taken from www.epicurious.com/recipes/member/views/traditional-eclairs-1260071 (may not work)