Custard: Tie jasmine in a square of cheesecloth, securing with cotton string. Place in a medium-size saucepan with milk. Bring milk just to boiling. Remove jasmine. Stir together cornstarch, sugar, eggs and salt in a small bowl. Stir a small amount of hot milk into cornstarch mixture; stir cornstarch mixture back into milk in saucepan. Over medium-low heat, cook, stirring until thickened, about 4 to 5 minutes. Remove saucepan from heat and strain into a medium bowl. Let cool slightly, then cover with plastic wrap; refrigerate.

Shells: Heat 1/2 cup water, butter, sugar and salt in small saucepan to a rolling boil.

Add flour all at once. Vigorously stir with wooden spoon until mixture forms a thick, smooth ball that leaves sides of pan clean, about 1 minute. Cook, stirring, another 2 minutes.

Transfer dough to a glass bowl. Add eggs, one at a time, beating with a wooden spoon for 30 seconds after each until dough is shiny and smooth.

Heat oven to 400 degrees F.

Fit a 1/2-inch plain tip to pastry bag or have ready a bag with 1/2-inch opening and no tip; spoon dough into bag. Press dough out into 18-3-inch-long strips, 1/2 inch wide, on ungreased baking sheets, spacing 1 inch apart. Bake 400 degree oven for 30 minutes or until puffed and golden brown. Transfer eclairs to rack to cool.

Split eclair shells lengthwise. Fit pastry bag with same 1/2-inch tip. Fill bag with custard filling, and pipe filling into shells. Replace tops.

Glaze: Melt frosting in microwave on high for 7 seconds. Stir until smooth. Dip tops of filled eclairs in melted frosting. Let set, refrigerated, 10 minutes. Makes 18 mini eclairs.

Jasmine flowers are available at Adriana's Caravan, 800-316-0820 or www.adrianascaravan.com.