Chocolate Icing
2 ½ C. sugar
½ C. corn syrup
¼ t. salt
2 egg whites, well beaten
1 t. vanilla
3 ounces melted, unsweetened chocolate

1.  Cook sugar, syrup, salt, ½ cup water and the chocolate together until to the firm ball stage.
2.  Pour over egg whites slowly, beating vigorously.
3.  Add vanilla.
4.  Continue beating until icing stands in peaks.
5.  Cool and keep in the frig.


Cream Filling
1/3 C. flour
2/3 C. sugar
¼ t. salt
2 C. milk
2 T. butter
3 eggs (yolks only), beaten
½ T. vanilla

1.  Mix flour, sugar and salt in small bowl.  Set aside.
2.  Scald milk and add to dry mixture, stirring while adding slowly.
3.  Cook over hot water, stirring until thick, about 20 - 25 minutes.
4.  Add butter.
5.  Pour mixture over egg yolks (a bit at first to temper), stirring constantly.
6.  Cool.
7  Add vanilla.

*Use an icing tube or a Ziploc baggie with an icing tip.  Fill with the filling and “poke” into one end of the pastry.  Squeeze until filled.

Eclair Icing and Creme Puff Filling