1/2 cup water
1/4 cup sweet butter
1/2 cup sifted all-purpose flour
1/2 tsp. salt
2-1/2 Tbsp. cornstarch
2 cups bottled eggnog
1 Tbsp. Rum
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 Tbsp. of mixture on a greased baking sheet, spread into
oblong shape until 4 inches repeat nine times. Bake at 400º for 30
Cool. With a very sharp knife slice off tops, remove bits of soft
dough from inside éclair shell. Fill with 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
Refrigerate until thoroughly chilled
An added touch....Serve with whipped cream and dribble with