Chocoalte Eclairs

100g                          butter
1 cup                         boiling water
1 cup                         flour
4                                eggs

• In a saucepan, melt the butter in the boiling water and bring to a fast boil.
• Add the flour all at once.   Remove from the heat and stir vigorously with a wooden spoon.  The mixture should leave the sides of the saucepan and hold togethers in a soft ball.
• When thoroughly mixed set aside to cool slightly.  
• Stir in the unbeaten eggs, one at a time, and mix thoroughtly after each addition. (I use my cake mixer for this - it can also be done in the food processor)
• The paste will be shiny in appearance.  
• Have the oven trays very hot - this prevents the cases sticking to the trays - then drop the paste by the large spoonful, or pipe it, on to the trays, leaving a little room for swelling.
• Bake at 200C for about 30 minutes.
• Do not open the oven door for the first 20 minutes. 
• Allow to cool, then store in an airtight container until ready to use.

Makes about 24.

This recipe comes from "A Dessert Cookbook" by Digby Law.
I dip these in melt chocolate and fill from the bottom with cream, fruit cream or chocolate mousse (even Weight Watchers works)
I have also split them and filled them with ice-cream and fruit and poured caramel sauce over.
And yes - savoury fillings work well also.
Can use smaller spoon and make more.
Make sure the oven is heated well.