Heat water, butter, sugar and salt in saucepan to full, rolling boil.
Add flour all at once; stir vigorously with wooden spoon until mixture forms thick, smooth ball that leaves sides of pan clean, about 1 minute. Continue to cook, stirring, for another 2 minutes.
Remove saucepan from heat. Add eggs, one at a time, beating well after each addition with wooden spoon for 30 seconds or until shiny and smooth.
Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
Bake at 425° 'til it looks crisp and golden, about 30 minutes for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
Makes enough batter for 12 eclairs.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Eclairs-Basic Cream Puff Dough
Amount Per Serving:
% Daily Value*
Total Fat9.14 g
Saturated Fat 5.32 g
Trans Fat 0.32 g
Total Carbohydrate8.41 g
Dietary Fiber 0.28 g
Sugars 0.44 g
Vitamin A 9.74 %
Calcium 1.25 %
Iron 4.09 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.