|Butter||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs), sifted|
|Heavy cream||7 Cup (112 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Confectioner' s sugar||1 (as required)|
Preheat oven to 450 degrees.
Combine butter and boiling water in saucepan over medium heat.
Add flour and salt all at once, stirring vigorously with spoon until dough leaves side of pan in smooth mass.
Remove from heat; beat in eggs, one at a time.
Beat until smooth and stiff.
Form dough into oblong shapes with wet spoon or cake decorator 3 inches apart on greased cookie sheet.
Bake for 20 minutes.
Reduce oven temperature to 350 degrees.
Bake for 10 minutes longer or until golden brown.
Cool on wire rack.
Whip cream until stiff, beating in sugar and cocoa gradually.
Split eclairs; fill with whipped cream.
Sprinkle with confectioners' sugar.