Shells: Bring water to a boil and add butter. Boil until butter is melted. Add
flour and stir well. Stir until mixture is smooth. Cool for 5 to 10 minutes.
one at a time; mix well after adding each egg. With a spoon or pastry tube, drop
on a very lightly greased cookie sheet. Use about 1 to 1 1/2 tablespoons dough for
Bake at 375 degrees F for 35 minutes and then 200 degrees F for 10 minutes.
When cool, slice open and fill with custard.
Custard: Scald milk in top of double boiler. Add egg yolks, sugar, flour, cornstarch
and salt. Stir well to blend completely. Add butter and continue cooking until custard
begins to thicken; stir constantly. Add vanilla extract. Custard should be thick
enough to hold onto the spoon.
Fill shells with cooled custard.
Chocolate Icing: Melt margarine in saucepan. Add sugar and evaporated milk. Bring
to a boil. Boil for 2 minutes, stirring constantly. Add chocolate chips and vanilla
extract. Remove from heat. Beat until thickened. Using a spoon, drizzle chocolate