Eclairs or Cream Puffs
List of Ingredients
1/4 cup butter
1/2 cup boiling water
1/2 cup all purpose flour
2 eggs, unbeaten
Recipe
Preheat oven to 375 F degrees.
Cut up butter in small pieces and add to water, heating until it melts. Add flour ALL AT ONCE and stir vigorously until a ball forms in the center of the pan. "This goes fast but is a lot of exercise."
Remove from heat and let stand five minutes. Add one egg and beat by hand thorougly, until well blended. Then add second egg the same way. The mixture should be stiff.
Arrange by shaping spoonfuls on cookie sheet, about 1 1/2 inches apart.
For eclair shape, use for and spatula to elongate spoonfuls into eclair shape.
Bake until no beads of moisture remain, about 30-40 minutes, depending upon size. Test by taking one out of the oven. If it doesn't flatten, it is done.
This recipe was given to me by my paternal grandmother, Jeanne LeRoy Hubbard. We enjoyed eating her eclairs for special deserts as we were growing up. She usually frosted half of the eclairs with a chocolate frosting, and the other half with a brown sugar frosting.
See her recipe for Cream Filling.
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