Hey Chefs, Can i use unsalted

butter for chocolate eclair cases. Must have been in a dream at the supermarket and brought 2 pound of unsalted butter. Thanks

Below is a recipe I've used numerous times for eclairs using unsalted butter.

Amsterdam cream puffs (similar to eclairs but not as "pretty" if placing blobs on sheet).

1/3C unsalted butter
1C water
dash salt
1 cup SR flour (called all-purpose flour in book)
4 eggs
1/2 tsp baking powder
Bring butter, water & salt to boil in 2L saucepan. Add all flour at once, stirring continuously.
Stir the mixture over medium heat until the mixture comes to the dough-ball stage and leaves the bottom of the pan.
Remove from heat.
Add eggs, 1 at a time, mixing continuously.
When adding last egg, add baking powder and continue mixing until you have a shiny, stiff dough that holds its shape.
Line a cookie sheet with baking paper.
Using a large spoon (or a pastry bag with rosette spout), place 10 large scoops on the cookie sheet to make.
Bake in preheated oven (200C) for 15 minutes or until golden.
They will be ready when they feel very light. Should be golden in appearance.

This is the recipe I've always used with unsalted butter, just placing blobs on the sheet :)

Sorry, forgot to say, recipe above as originally posted on Trade Me message board.