Savory Eclair Shells

Ingredients

• 1 Cup flour
• 1 Teaspoon salt
• Teaspoon cayenne pepper
• Teaspoon garlic powder
• 1 Cup water
• 6 tablespoons butter
• 4 eggs
• 1 lightly beaten egg

Directions

• Preheat oven to 425F. Sift together dry ingredients and set aside. Combine water and butter in a small pot over medium heat and bring to a boil. Remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
• Return the pot to high heat and cook, stirring constantly, for about one minute. The mixture will form a ball and coat the pan with a thin film.
• Transfer the dough into a bowl and stir for a minute to release some of the heat. Add the 4 eggs, one at a time, stirring each one to fully incorporate before adding the next. Stir vigorously until thickened.
• Fit a pastry bag with a wide round tip and fill with the warm dough. Line a baking sheet with parchment or wax paper.
• Pipe 2-inch long mounds about 2 inches apart on the baking sheet. Brush mounds with lightly beaten egg using a pastry brush. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until golden brown. Turn off oven and allow the eclairs to dry for another 10 minutes. Remove from the oven and use immediately or when cool.
• Makes about 18 eclairs