|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs) (Gold Medal)|
|Vanilla custard filling||1 Cup (16 tbs)|
|Chocolate icing||1 Cup (16 tbs)|
Heat oven to 400° (mod. hot).
Heat water and butter to rolling boil in saucepan.
Measure flour by dipping method or by sifting.
Stir in flour, stirring vigorously over low heat until mixture forms a ball (about 1 min.).
Remove from heat.
Beat in eggs thoroughly, one at a time.
Beat until smooth.
Shape with spatula into 6 fingers, each 4" long and 1" wide.
Bake 45 to 50 min. or until puffed, golden brown, and dry.
Cool slowly away from drafts.
Cut off tops; scoop out filaments of soft dough.