Cream Puffs
1 cup water | 1 cup | |
1⁄2 | cup butter or margarine | 4 large eggs |
1⁄4 | teaspoon salt |
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Place water, butter, and salt in medium saucepan; bring to boil; remove from heat. Stir in flour all at once. Beat well until mixture leaves the sides of the pan. Cool 1 minute. Add eggs, one at a time, beating well after each addition. Mixture should be smooth and glossy. Assemble and fill cookie press with cream puff mixture; use decorator tip. Make 1 1/2 inch mounds, 2 inches apart on greased baking sheet. Bake at 450°F for 15 minutes. Reduce to 350°F and continue to bake for 30 minutes or until puffs are golden brown with dry, rigid sides. Make a slit in the side of puff with a small sharp knife. Cool on wire rack. Fill centers per directions.
Makes 12 large cream puffs.
Cream Puff Variation:
Miniature Cream Puffs:
Make
Makes 42 miniature cream puffs.
Eclairs
Prepare cream puff mixture. Using decorator tip, make
Makes 12-15 eclairs.
Vanilla Cream
1 cup sugar | 4 egg yolks, slightly beaten | |
6 tablespoons | 1⁄4 | cup butter or margarine |
1⁄4 teaspoon salt | 1 tablespoon vanilla | |
11⁄2 cups milk | 1⁄2 | cup heavy cream, whipped |
Combine sugar, flour and salt in medium saucepan. Stir in milk. Cook, stirring constantly, over low heat until mixture thickens (about 5 minutes). Add egg yolks and cook, stirring constantly, 3 minutes. Do not allow to boil. Remove from heat, stir in butter and vanilla. Chill. Fold in whipped cream. Assemble and fill cookie press with vanilla cream; use filler tip. Fill cream puffs, miniature puffs or eclairs.
Makes 3 cups vanilla cream; fills about 12 medium puffs or eclairs, or about 36 miniature puffs.
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