Instructions: WHIPPED CREAM FILLING: In medium bowl, combine all ingredients. Cover and refrigerate, with rotary beater, at least one hour. Beat until stiff.

Makes
3 cups. Will fill 12 cream puffs.

GLAZE: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs.

Makes 2 cups.

Will glaze 12 cream puffs.

CREAM PUFFS: Bring water, butter and salt to boil. Remove from heat and beat in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time, beating hard after each. Beat until shiny and satiny and broken in strands. Drop two inches apart on engrossed sheet. Bake at 400F for 45 to 50 minutes. (Will sound hollow when tapped.)

Cool on wire rack away from drafts. Cut tops off puffs and remove soft dough. Fill with Whipped Cream Filling. Replace tops. Frost with chocolate glaze, chill and serve.

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