How To: Make chocolate stuffed eclairs with Paula Deen

Start with one cup of boiling water then a one stick of butter to the boiling water and let it melt. Add one cup of all purpose flour slowly. It will get really thick and form a ball. Transfer to a bowl and let it cool while you prepare the filling for the eclairs. Add 1/4 cup of cocoa six table spoons of flour and 1/2 teaspoon of salt an 3/4 cup of sugar in a pan and stir together. Slowly add 3 cups of milk unit all dry ingredients are wet. Cook over medium heat until as thick as mayonaise. Add three eggs before filling gets to hot. Use a whisk on the filling. Now add four eggs to the cooled pastry one at a time with a electric mixer. Transfer batter to a pastry bag. Make four long eclairs using the pastry bag. Preheat oven at 400 degrees. Add 2 teaspoons of vanilla to filling. Gently pour the filling into the pastry bag. The chocolate icing for the top of the ecalairs, melt 2 blocks of unsweetend chocolate in microwave for thirty seconds add 2 cups of sugar and 1 cup of heavy cream cook together until it has reached 240 degrees. Transfer to bowl to cool. Use a knife to cut the eclairs but not all the way through. Gently squeeze filling from pastry bag into eclair. Next drizzle the icing on top of the eclairs.