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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 c. butter
1 c. boiling water
1/2 tsp. salt
1 c. sifted flour
4 eggs, unbeaten
Start heating oven to 400 degrees. In a medium saucepan, heat butter with boiling water, over high heat, stirring occasionally, until butter is melted. Then turn heat low, add salt and flour, both at once, and stir vigorously, over low heat, until mixture leaves sides of pan in a smooth compact ball.
Immediately remove from heat, then quickly add eggs, one at a time, beating with spoon until smooth after each addition. After last egg has been added, beat until mixture has satin-like sheen.
Drop mixture by rounded tablespoon 3 inches apart, on greased cookie sheet, shaping each into a mound that points up in the center. Bake 50 minutes, without peeking. Cream Puffs should be puffing high and golden. Remove with spatula to wire rack to cool. Makes 12-15. To make eclairs. drop rounded tablespoon about 2 inches apart, in rows 6 inches apart, onto greased cookie sheet. Working carefully with small spatula, spread each ball of dough into 4 x 1 inch rectangle, rounding sides and piling dough on top. Bake 40 minutes or until golden.
To serve: Split Cream Puffs almost all the way around. Fill with the following cream puff filling, sugared strawberries, ice cream, or sweetened whipped cream, flavored with almond or rum extract. Top with confectioners sugar or thin chocolate glaze.
CREAM PUFF FILLING:
2/3 c. sugar
4 tbsp. flour
1/4 tsp. salt
2 eggs, beaten
1 1/2 c. scalded milk
2 tsp. vanilla extract
1 c. heavy cream, whipped
In double boiler top, mix sugar, flour, and salt. Stir in egg, then milk; blend thoroughly. Cook over boiling water, stirring constantly 5 minutes. Cook stirring occasionally, 5 minutes longer. Refrigerate until cold. Add vanilla, then fold in whipped cream.
THIN CHOCOLATE GLAZE:
2 tbsp. butter
2 squares unsweetened chocolate
2 tbsp. hot water
1 1/2 c. sifted confectioners sugar
Melt butter with chocolate and hot water over boiling water. Remove from heat. Blend in sugar. With spoon, beat until smooth, but not stiff. You may have to add a little more water to thin it to spreading consistency. This is my favorite topping for cream puffs.
For something different, fill with savory food like chicken, shrimp, seafood salad, etc.
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CREAM PUFFS AND ECLAIRS
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 c. butter
1 c. boiling water
1/2 tsp. salt
1 c. sifted flour
4 eggs, unbeaten
Start heating oven to 400 degrees. In a medium saucepan, heat butter with boiling water, over high heat, stirring occasionally, until butter is melted. Then turn heat low, add salt and flour, both at once, and stir vigorously, over low heat, until mixture leaves sides of pan in a smooth compact ball.
Immediately remove from heat, then quickly add eggs, one at a time, beating with spoon until smooth after each addition. After last egg has been added, beat until mixture has satin-like sheen.
Drop mixture by rounded tablespoon 3 inches apart, on greased cookie sheet, shaping each into a mound that points up in the center. Bake 50 minutes, without peeking. Cream Puffs should be puffing high and golden. Remove with spatula to wire rack to cool. Makes 12-15. To make eclairs. drop rounded tablespoon about 2 inches apart, in rows 6 inches apart, onto greased cookie sheet. Working carefully with small spatula, spread each ball of dough into 4 x 1 inch rectangle, rounding sides and piling dough on top. Bake 40 minutes or until golden.
To serve: Split Cream Puffs almost all the way around. Fill with the following cream puff filling, sugared strawberries, ice cream, or sweetened whipped cream, flavored with almond or rum extract. Top with confectioners sugar or thin chocolate glaze.
CREAM PUFF FILLING:
2/3 c. sugar
4 tbsp. flour
1/4 tsp. salt
2 eggs, beaten
1 1/2 c. scalded milk
2 tsp. vanilla extract
1 c. heavy cream, whipped
In double boiler top, mix sugar, flour, and salt. Stir in egg, then milk; blend thoroughly. Cook over boiling water, stirring constantly 5 minutes. Cook stirring occasionally, 5 minutes longer. Refrigerate until cold. Add vanilla, then fold in whipped cream.
THIN CHOCOLATE GLAZE:
2 tbsp. butter
2 squares unsweetened chocolate
2 tbsp. hot water
1 1/2 c. sifted confectioners sugar
Melt butter with chocolate and hot water over boiling water. Remove from heat. Blend in sugar. With spoon, beat until smooth, but not stiff. You may have to add a little more water to thin it to spreading consistency. This is my favorite topping for cream puffs.
For something different, fill with savory food like chicken, shrimp, seafood salad, etc.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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