Instructions: PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE AND WATER; BRING TO A BOIL.

2. ADD FLOUR AND SALT ALL AT ONCE, STIRRING RAPIDLY. COOK ABOUT 2 MINUTES OR UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND FORMS A BALL.

3. REMOVE FROM HEAT; TRANSFER MIXTURE INTO MIXER BOWL. COOL SLIGHTLY.

4. ADD EGGS, A FEW AT A TIME, WHILE BEATING AT A HIGH SPEED, USING THE FLAT PADDLE. BEAT UNTIL MIXTURE IS THICK AND SHINY.

5. USE A PASTRY BAG OR DROP 2 1/2 TBSP BATTER IN ROWS 2 INCHES BY INCHES BY 6 INCHES APART; SPREAD EACH MOUND INTO A 1 BY 4 1/2 INCH RECTANGLE, ROUNDING SIDES OR PILING BATTER ON TOP. FOLLOW STEPS 6 THROUGH 9.

6. BAKE 10 MINUTES; REDUCE OVEN TEMPERATURE TO 350 F. AND BAKE 30 MINUTES LONGER OR UNTIL FIRM. TURN OFF OVEN.

7. OPEN OVEN DOOR SLIGHTLY; LEAVE PUFFS IN OVEN 8 TO 10 MINUTES TO DRY OUT AFTER BAKING. SHELLS SHOULD BE SLIGHTLY MOIST INSIDE.

8. USING A PASTRY TUBE, FILL SHELLS. SEE NOTE 2.

9. REFRIGERATE FILLED SHELLS UNTIL READY TO SERVE.

NOTE:

1. IN STEP 4, CRACK EGGS INTO 8 SMALL BOWLS (4-5 EGGS PER BOWL); ADD ONE BOWL OF EGGS AT A TIME TO MIXTURE IN MIXER BOWL. BEAT AFTER EACH ADDITION. REPEAT UNTIL ALL EGGS ARE ADDED.

NOTE:

2. FILL SHELLS WITH 2/3 RECIPE VANILLA CREAM PUDDING (RECIPE NO. J-21). 2 GAL WHIPPED TOPPING (RECIPE NO. K-16), ICE CREAM (RECIPE NO. J-12) OR COMMERICAL PREPARED HARD ICE CREAM MAY BE USED. FILL SHELLS WITH 1/3 CUP (1-NO. 12 SCOOP) FILLING. SPRINKLE WITH SIFTED POWEDERED SUGAR OR COVER WITH CHOCOLATE GLAZE FROSTING (RECIPE NO. G-42).

NOTE:

3. SHELLS MAY FILLED WITH CHICKEN ALA KING, CHICKEN SALAD, TUNA SALAD, HAM SALAD, AND SHRIMP SALAD.

SERVING SIZE: 1 ECLAIR

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.