Elegant Eggnog Eclairs
|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sifted flour||1⁄2 Cup (8 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
Combine water, butter and salt in saucepan; bring to a boil.
Add flour all at once, stirring until dough forms a ball.
Beat in eggs, one at a time.
Beat until dough is stiff and glossy.
Drop dough from table- spoon onto greased baking sheet; shape dough into 4-inch long mounds.
Bake at 400 degrees for 30 min- utes.
Remove to rack; slice off tops.
Remove any moist dough; cool.
Blend cornstarch and eggnog in saucepan.
Cook over medium heat, stirring con- stantly, until thickened.
Remove from heat; cool for about 10 minutes, stirring occasionally.
Stir in rum; chill until firm.
Fill eclairs with custard; drizzle with a chocolate or butterscotch sauce.