by Judy McIntosh
|10: 1/2 cup butter
20: 1 cup water
30: 1/4 teaspoon salt
40: 1 cup flour
50: 4 eggs
60: READ: Heat butter, water and salt in 2 quart saucepan
over medium heat until butter mixture boils.
65: READ: Remove from heat.
70: READ: Add flour all at once.
75: READ: Stir vigorously with wooden spoon, until mixture
forms a ball and leaves sides of pan.
80: READ: Add eggs to flour mixture, one at a time, beating
well after each.
85: READ: Cool mixture slightly.
90: READ: Using large spoon and rubber spatula, drop by
spoonful onto cookie sheet.
95: READ: Spread each mound into rectangles.
100: READ: Be sure to round edges.
105: READ: Bake 40 minutes or until lightly browned.
110: READ: Cut slit in side of each shell; bake 10 minutes
115: READ: Turn oven off, dry shells in oven for 10 minutes.
120: READ: Cool on rack.
125: READ: When éclairs are cooled, fill each with vanilla
pudding or cream.
130: READ: Drizzle top with chocolate glaze.