1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup flour
Heat water, butter, sugar and salt to a full boil in a large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until it forms a thick ball. Remove from heat. Add eggs, one at a time, beating well after each addition until shiny and smooth.
FOR CREAM PUFFS: Drop by tablespoonfuls 2" apart on ungreased baking sheet. Bake at 400F for 40 minutes. Cool and fill as desired.
FOR PROFITEROLES (MINI-CREAM PUFFS): Drop by teaspoonfuls 2" apart on ungreased baking sheet. Bake at 400F for 35 minutes.
FOR ECLAIRS: Using a pastry bag without a tip, press paste in 4-5" strips on ungreased sheet. Bake at 400F for 40 minutes. Cool completely on wire rack. To fill make a small hole in one end with a knife tip. Use pastry bag with a small tip to insert filling. Glaze top and decorate as desired.
FILLING SUGGESTIONS: For Chocolate Eclairs or Cream Puffs: Fill with Vanilla Custard, glaze with Chocolate Glaze, decorate with Coffee Drizzle.
For Mocha Eclairs or Cream Puffs: Fill with Chocolate Custard, glaze with Coffee Glaze, decorate with Chocolate Drizzle.
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