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ECLAIRS OR CREAM PUFFS 1 c. water 1 stick (1/2 c.) margarine 1 c. flour 4 eggs 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 cornstarch 3 eggs, mixed well 1 tsp. vanilla butter, size of walnuts Frosting: 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 thick. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |