Eclairs and Creme Puffs

½ C. shortening
1 C. water
1 C. flour
4 eggs
1 t. salt

1.  Add shortening to water and bring to a boil.
2.  Add flour all at once and stir vigorously until a ball forms in the center of the pan.  Cool slightly.
3.  Add beaten eggs, one at a time, beating after adding each egg.  Mixture should be very stiff.

Cream Puffs
Drop onto an oiled cookie sheet by spoonfuls.

Eclairs
Put into a bag and pipe onto an oiled cookie sheet.  Strips should be 4” long and 1” wide.

4.  Bake for 15 minutes in a 450* oven, then reduce the temp. to350* and bake an additional 10 minutes, or until lightly browned.
5.  Cool. 
6.  Fill with cream filling and top with chocolate icing.