Cream Puffs And Eclairs Recipe
Cream puffs and eclairs are made with eggs and flour. These plain and simple cream puffs are cooked and baked to prepare. Cooled and sliced, they can be filled with a sweet filling of choice.
Ingredients
| Nonstick cooking spray | ||
| Water | 1 Cup (16 tbs) | |
| 5 tablespoons unsalted margarine | ||
| All purpose flour | 1/2 Cup (16 tbs), sifted | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Eggs | 3 Large | |
Directions
Preheat the oven to 400°F.
Lightly coat a baking sheet with the cooking spray and set aside.
In a medium size heavy saucepan, bring the water and margarine to a boil, uncovered, over moderately high heat about 1 minute.
Meanwhile, in a small bowl, combine the flour and cornstarch and quickly add all at once to the boiling mixture.
Stir briskly with a wooden spoon until the mixture forms a ball around the spoon and does not cling to the sides of the pan.
Remove from the heat and cool for 2 minutes, then add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
To shape cream puffs, drop the dough by heaping tablespoonfuls onto the baking sheet, spacing the puffs about 2 inches apart.
To shape eclairs, shape the dough into narrow rectangles about 3 1/2 inches long (it's easiest to do this by piping the dough through a pastry bag fitted with a large plain tip).
Bake the puffs or eclairs for 10 minutes, then reduce the heat to 350°F and bake 25 minutes longer or until the puffs are firm.
Transfer to wire racks and cool to room temperature about 1 hour.
To fill, slice the puffs in half horizontally, spoon a tablespoon of Make your own Chocolate Pudding, or another low calorie filling into the bottoms, and replace the tops.
Lightly coat a baking sheet with the cooking spray and set aside.
In a medium size heavy saucepan, bring the water and margarine to a boil, uncovered, over moderately high heat about 1 minute.
Meanwhile, in a small bowl, combine the flour and cornstarch and quickly add all at once to the boiling mixture.
Stir briskly with a wooden spoon until the mixture forms a ball around the spoon and does not cling to the sides of the pan.
Remove from the heat and cool for 2 minutes, then add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
To shape cream puffs, drop the dough by heaping tablespoonfuls onto the baking sheet, spacing the puffs about 2 inches apart.
To shape eclairs, shape the dough into narrow rectangles about 3 1/2 inches long (it's easiest to do this by piping the dough through a pastry bag fitted with a large plain tip).
Bake the puffs or eclairs for 10 minutes, then reduce the heat to 350°F and bake 25 minutes longer or until the puffs are firm.
Transfer to wire racks and cool to room temperature about 1 hour.
To fill, slice the puffs in half horizontally, spoon a tablespoon of Make your own Chocolate Pudding, or another low calorie filling into the bottoms, and replace the tops.
Chef
