ECLAIRS OR CREAM PUFFS|
1 c. water
1 stick (1/2 c.) margarine
1 c. flour
Put water and margarine in a pan and let margarine melt
and mixture comes to a boil. Immediately dump the flour and
stir vigorously until flour is absorbed and mixture leaves side
of pan and forms a ball. Remove from heat. Put mixture into a
mixing bowl and start beating to let some of the heat out. Add
eggs, one at a time and let heat thoroughly. Spray or grease a
cookie sheet or using a tablespoon, shape an oblong amount of
dough, about 1-inch wide and 3-inches long. Allowing spreading
room as they will be about 4 times the size. Drop them from a
tablespoon for cream puffs. Bake in 450 degreesto 500 degrees oven for 20 to
30 minutes. Watch when they are a nice golden brown, then turn
oven to 350 degrees for another 15 to 20 minutes. Remove and cool.
Custard For Eclairs or Cream Puffs:
2 c. milk, scalded
3/4 c. granulated sugar
1/3 c. half flour, half
3 eggs, mixed well
1 tsp. vanilla
butter, size of walnuts
2 c. confectioners sugar
1 Tbsp. cocoa
2 to 3 tsp. water
Use 1/2 sugar at beginning.
When the milk is scalding hot, add 2 to 3 tablespoons to
mixture of flour, cornstarch and sugar. When runny and well
mixed, add to hot milk. Cool until thickened. Add some hot
mixture to the beaten eggs and then return to the first mix-
ture. Cook for a minute or two, remove from heat, add vanilla
and butter. Cool and keep covered in refrigerator.
Eclairs or Cream Puffs Preparation: Slice off the top
third of the Eclair/cream puff. Fill with custard to the top
of the bottom part. Cover with the top third and frost with
chocolate frosting. It should be spreadable, not runny or too
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