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CREAM PUFFS AND ECLAIRS PASTRY 1 c. hot water 1/2 c. butter or margarine 1 c. sifted all-purpose flour 1/2 tsp. salt 4 eggs, unbeaten Bring water to a boil in saucepan; add butter. Stir until melted. Add flour and salt all at once, stirring vigor- ously. Cook over low heat, stirring constantly until mixture leaves sides of pan and resembles mashed potatoes, about 2 to 3 minutes. Remove from heat; cool about 1 minute. Add eggs, one at a time, thoroughly beating with spoon after each addition until smooth. Drop heaping tablespoons of mixture (shaped into rounds for cream puffs or 4 x 1-inch eclairs) 2-inches apart on greased cookie sheet. Bake 10 minutes at 450 degrees; reduce heat to 400 degrees. Bake 20 to 25 minutes longer or until puffed and golden brown. Cool. Fill as directed. Makes 18 medium puffs or eclairs. For mini pastries, drop by teaspoons and reduce baking time to 5 minutes and 10 to 15 minutes. Filling For Cream Puffs And Eclairs: 2 small boxes instant vanilla pudding 3 c. milk Mix pudding and milk according to directions on box. Chill. For best results, use a pastry gun to fill pastries or you may cut off the tops, fill the pastries, then replace the tops. Top pastries with powdered sugar or chocolate frosting. Other flavors of pudding may be used. 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. |