1 lb butter
4 cups water
4 cups flour
16 Eggs
Bring butter and water to a boil in heavy saucepan.
Add flour and cook until smooth. Remove from heat and beat in 16 eggs.
You can use a pastry bag and pipe them out or use a scoop.
Bake 400 for 30 minutes or until deep brown and dry
The inside will be hollow. If making small eclairs, you can fill a pastry bag with cream and fill.
This is the best way to have them: If making large ones, cut in half and fill bottom with pastry cream and top with whipping cream. Put back together and drizzle with chocolate.
