Simple Eclairs Recipe

Lightly grease a cookie sheet; set aside.
Preheat oven to 400°F (205°C).
In a medium saucepan, heat butter or margarine and water to a rolling boil.
Add flour and salt all at once.
Stir vigorously over low heat about 1 minute or until mixture becomes smooth and does not cling to side of pan.
Remove from heat.
Beat in eggs 1 at a time.
Beat until mixture no longer looks slippery.
Assemble pastry bag with a plain round tip that has a 1/2- to 3/4-inch opening.
Put mixture through pastry bag onto prepared cookie sheet, forming strips 1-1/2 inches thick and 4-1/2 inches long.
Or use a small spoon to form strips of dough.
Bake 30 to 40 minutes.
Cool away from draft.
Split cold eclairs.
Fill each eclair with 3 to 4 tablespoons Custard-Cream Filling.
Prepare Traditional Glaze.
Spoon overfilled eclairs, letting excess drip down sides.
Refrigerate until serving time.
Traditional Glaze: In a small saucepan, melt chocolate and butter over low heat.
Remove from heat.
Stir in powdered sugar and water.
Beat until smooth.