Eclairs.

Ingredients:

for the case:
1/4 cup butter
2/3 cup water
1/8 tsp salt
2/3 cup flour(maida)
2 large eggs,slightly beaten

For the filling:
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tbs butter
1 tsp vanilla extract.

For the chocolate icing:

1 tbsp cocoa powder
1 tbsp water
1/2 cup icing sugar
1 tsp butter
1 tsp vanilla essence

Method:

1. Preheat the oven.
2.Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
3.When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.
4.Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture and snip a 3/4"-1" hole in one corner.
5.Take an un-greased baking tray and pipe out straight lines of about 3" length, spaced an inch part.
6.Bake in a pre-heated oven in temperature 180C/350F for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.
7.In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
8.Mix icing ingredients together over low heat, till well blended and smooth.
9.When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.
10.Slit the eclairs horizontally half way, till just short of the edge, so they stay joined. Pipe the cream into the cases with and icing gun or polythene bag.
11.Coat the exposed part with the icing, and serve.