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1 1/3 c. dough
5 eggs, beaten
1 c. (1/2 water, 1/2 milk)
3/4 tsp. salt
1 tsp. granulated sugar
8 Tbsp. butter
1 c. flour
10x sugar

Preheat oven to 425 degrees. Place the water-milk mixture in a
saucepan and add the salt, sugar and butter. Bring slowly to a
boil, then remove from the heat and add all the flour at one
time. Beat the dough well with a wooden spoon, replace the
saucepan back onto the heat, and beat the dough for 1 minute or
until it comes away from the sides of the pan and no longer
sticks to the spoon. Transfer the dough to a warmed mixing
bowl. Add a third of the beaten eggs, beating the dough all
the while with the spoon. When the egg is mixed in, add half
the remaining egg, still beating the dough; finally, add the
remaining egg and continue to beat until the dough is smooth.
Baking: Fill the pastry bag with the dough. Butter and
flour the baking sheets or line them with waxed paper. Dust
the pieces of dough lightly with 10x sugar so that their shapes
will be more even after baking. Bake as soon as dough is
ready. Bake each sheet at 425 degrees for 15 minutes; then lower the
heat to 400 degrees for another 15 minutes. The change in temperature
will prevent the puffs from cracking open; but be sure to keep
the oven door ajar with a spoon. Small puffs bake faster than
larger ones.
To Store: The puffs can be kept a week in plastic bags
in the refrigerator. They can be kept one month in the freez-
er, but be sure to defrost frozen puffs for 24 hours in the
refrigerator before using.

Vanilla Pastry Cream For Cream Puffs
2 c. milk
1/2 vanilla bean, split in 1/2
6 egg yolks
2/3 c. granulated sugar
4 Tbsp. cornstarch
Place the milk and vanilla bean in a saucepan and bring
to a boil. Cover and keep hot. With a wire whip beat the
sugar and egg yolks together, until the mixture whitens and
forms a ribbon; then gently stir in the cornstarch with the
whip. Strain out the vanilla bean and pour the hot milk into
the egg and sugar mixture, beating all the while with the wire
whip. Pour the mixture back into the saucepan and bring to a
boil again, stirring constantly with the whip, so the cream
does not stick to the bottom of the saucepan. Boil for 1
minute, stirring well. Then pour mixture into a bowl and
lightly rub the surface of the cream with a lump of butter to
keep a skim from forming as it cools.

Chocolate Icing For Eclairs:
7 oz. semi-sweet chocolate
5 Tbsp. butter
4 Tbsp. cold water
1 c. confectioners 10x sugar
Sift the sugar. Heat the chocolate in a double boiler
until melted. Then add the 10x sugar and the butter, cut into
pieces. Stir until smooth, then remove the saucepan from the
heat and add the water, one tablespoon at a time, to cool the
mixture. This icing must be lukewarm to ice the eclairs, or
used for a cake. If it is too hot, it will run off; if too
cold, it will not spread very easily.

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