Monday, February 14, 2011

Cream Puffs

This recipe is so easy and foolproof. You can put chicken or salad in them or use them as a dessert with pudding and chocolate topping, Chocolate Eclairs

Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat oven to 400. Heat water and buttr to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or till mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating till smooth. Drop dough by 1/4 cupfuls 3 inches apart onto ungreased baking sheet.
Bake 35-40 min. or until puffed and golden. Cool away from draft. Cut off tops with serrated knife. Pull out any filaments of soft dough. Carefully fill puffs with desired filling - pudding, salads, etc.
To make eclairs shape dough into "fingers" 4 1/2 inches long and 1 1/2 inch wide. When cool fill with Vanilla Cream Pudding and frost with Chocolate Icing: Melt one ounce unsweetened chocolate and i tsp.butter over low heat. Remove from heat, stir in 1 cup confectioners' sugar and about 2 Tbsp. hot water. Beat till smooth. Refrigerate eclairs till serving time.

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