1/2 cup butter or margarine
1 cup boiling water
1 cup all purpose flour
1/4 teaspoon salt
Preheat oven to 400 degrees. Grease baking sheet. In saucepan, melt the butter in the boiling water. Add flour and salt all at once; stirring vigorously. Cook and stir until the mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add the eggs, one at a time, beating after each addition about 1 to 2 minutes or until smooth.
Put batter into a baggie. Cut a hole in one corner about the diameter of your thumb. Pipe the batter through this hole onto the cookie sheet. Make the eclairs about 4 inches long and about 3/4 inch wide. Bake for 20-25 minutes or until golden brown and puffy. Remove for the oven; slit, removing any soft dough. Cool on wire rack.
Fill with your favorite pudding mix or fruit filling and frost with a chocolate icing. I filled these with a chocolate pudding which made them really rich--double chocolate whammy!!
This eclair recipe is leavened with steam and is a delicate pastry. When removed from the oven they have a tendency to collapse, so it is best to slit the eclair immediately and scoop out any soft inner membrane of dough. They are so light and crisp that I love to eat them at this stage--YUMO. Exposed to so many delicious desserts, just how do French women stay so skinny?
I am linking up with Alphabe-Thursday. Please go over to read all the other "E" words for today.
Thanks for stopping by the farmhouse for a visit today. We love having company.
Au revoir et Bon appetit!