|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Tablespoon|
|Chocolate glaze||1 Tablespoon|
Heat oven to 400 degrees.
Combine water and butter in saucepan and bring to a full rolling boil.
Add flour all at once and stir briskly over low heat until mixture leaves the sides of the pan and forms into a ball.
Remove from heat.
Beat in eggs, one at a time, beating well with a wooden spoon after each addition.
Continue beating until smooth and velvety.
Shape into 12 fingers (4 inches long by 1 inch wide) on an ungreased cookie sheet, using a metal spatula to help with shaping.
Bake about 45 minutes or until crisp and dry.
Cool on cake racks.
Cut tops from eclairs shortly before serving time and fill with sweetened whipped cream.
Replace tops and drizzle chocolate glaze over each.
Chill until serving time.