Misc Desserts

CREAM PUFFS ( OR CHOCOLATE ECLAIRS )

  • 1/2 cup Water
  • 1/4 cup Butter
  • 1/2 cup Flour
  • 2 Eggs, beaten
  • Cream Filling
  • Powdered Sugar

    • 1. Preheat oven to 400°

    2. Heat water and butter to a rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased cookie sheets.*

    3. Bake at 400° until puffed and golden, 35 to 45 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream Filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.

    * Chocolate Eclairs: Shape each 1/4 cupful of dough into a finger 4-1/2 inches long and 1-1/2 inches wide with spatula. After baking and filling, frost with Chocolate Frosting.

    Makes 6 cream puffs

    Source: Betty Crocker

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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