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
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.
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