In a small saucepan, bring water and butter to a boil, stir until batter is melted.
Add flour and salt all at once, and continue cooking, stirring constantly, until
mixture forms a ball and no longer clings to side of saucepan. Remove from heat.
Add 1 egg at a time and beat after each addition, continue beating until mixture
has a silky sheen. Place 1 tablespoon of mixture on a greased baking sheet, spread
into oblong shape until 4 inches repeat nine times.
Bake at 400 degrees F for 30
Cool. With a very sharp knife slice off tops, remove bits of soft dough from
inside éclair shell. Fill with eggnog filling.
Eggnog Filling: Into a small saucepan, measure cornstarch; gradually stir in
eggnog. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove from heat, cool, stirring occasionally. Stir in rum.
Refrigerate until thoroughly
An added touch...serve with whipped cream and dribble with chocolate sauce.
Posted by FootsieBear at Recipe Goldmine 11/3/2001 4:57 pm.