Cream Puffs for Éclairs

1 cup butter
1 ½ cups all-purpose flour
½ cup sour cream
Oven:  350°

Cut the butter into flour thoroughly.  Stir in sour cream until well blended.  Divide in half, wrap and chill at least 8 hours.  Roll out into 10 x 12 rectangle.  Cut into 15 equal rectangles, brushing each with mixture of 3 tablespoons sugar and 1 tablespoon water.  Bake in ungreased biscuit pan 15-18 minutes or until light brown.  Cool, coat one puff with desired filling, top with another and dip in icing.  Allow to set, then dip or frost a second time.  Makes 5 éclairs or napoleons.

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