1 c. water
1/2 c. butter
1/8 t. salt
1 c. flour
Whipped cream, pudding, or ice cream for filling
In a medium saucepan combine water, butter, & salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook & stir till mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Spoon dough into a decorating bag fitted with a large plain round tip (1/2 inch opening). Pipe 12 strips of dough, 3 inches apart, onto a greased baking sheet, making each strip 4 inches long, 1 inch wide, & 3/4 inch high. Bake at 400* for 30-35 minutes or until golden. Cool on a wire rack.
*Cream Puffs variation – Drop dough by 12 heaping tablespoons onto a greased baking sheet. Bake as above.
Fill with whipped cream or pudding & frost with chocolate glaze. I recommend a vanilla pudding filling.
4 oz. semisweet chocolate or chocolate chips
3 T. butter or margarine
1 1/2 c. powdered sugar
dash of salt
3 T. hot water
Melt chocolate, & butter/margarine over low heat stirring frequently.
Remove from heat. Stir in sifted powdered sugar & hot water. Stir in additional hot water, if needed to reach drizzling consistency.
Spoon/drizzle over eclairs or cream puffs.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com