Cream Puffs – Chocolate Eclairs

As recorded by Eliza A. Thorup Fikstad, Daughter

1 cup hot water 
¼ cup butter
4 eggs
1 cup flour

• Boil water and butter, add flour and cook until leaves pan.
• Remove and add egg, one at a time.
• Beat hard.
• Drop by spoon full on greased tines.
• Bake 30 minutes in hot over (400 degrees).
• When cool open at side and fill with whipped cream or vanilla pudding and frost with chocolate frosting to make chocolate éclairs.