Éclairs

• 1 cup boiling water
• 1/2 cup butter or margarine
• 1 teaspoon salt
• 1 cup all-purpose flour
• 5 eggs
• Creme Patissiere

1. Combine water, butter, and salt in top of a double boiler. Cook over boiling water until butter melts. Add flour, all at once, stirring vigorously over boiling water until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly.
2. Add eggs, one at a time, beating well after each addition; beat until batter is smooth. (Batter will be slightly thin.) Spoon batter into a pastry bag fitted with a 1/2-inch plain tip.
3. Pipe batter into 4- x 3/4-inch strips on greased baking sheets. Bake at 400u0b0 for 25 minutes. Remove from oven, and cool baked pastry completely on wire racks away from drafts.
4. Spoon Creme Patissiere into pastry bag fitted with a 1/4-inch plain tip. Make a small hole in both ends of baked pastry. Pipe Creme Patissiere into one end. Frost top of each eclair with Chocolate Butter Frosting. Chill.

boiling water, butter, salt, flour, eggs, crueme

Taken from www.myrecipes.com/recipe/clairs (may not work)