Puffs Or Eclairs

* Exported from MasterCook *

Puffs Or Eclairs

Recipe By : TOO HOT TAMALES SHOW #TH6299
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe pate a choux
1 egg beaten with 1 teaspoon water or milk

Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out
1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream
puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in
between for them to triple in size. Brush with egg glaze and bake for 15
minutes. Lower heat to 400 and open oven door briefly to let steam out.
Close the door and continue to bake another 1030 minutes according to their
size. They must be well dried out or they may fall. Take one out of the oven
and check it by breaking open and checking the interior walls: they should
be dry, not wet and eggy. Return to the oven as necessary. Remove when done
and cool on a wire rack.
Yield: Approximately 30 medium puffs or 18 eclairs
Baked puffs and eclairs freeze well for up to a month.
Filling Puffs:
Either slice open horizontally, spoon filling onto bottom, and replace the
hat; or pierce a small hole with a paring knife in side or bottom of the
puff and pipe in a soft filling using a pastry bag with a small plain tip.


- - - - - - - - - - - - - - - - - -