| "I started making cream puffs in high school a long time ago. I still love these. You have so many options. You can make them small or large. You can fill them with whatever you like and top them with nothing . The cream filling is traditional but you can use pudding or ice cream. Again powdered sugar is traditional. Melted chocolate drizzled over the top makes it elegant. The dough is very simple to make. Gives your arm a work out. If you use instant pudding it makes this extremely simple." ~ Terri....February 15, 1999 1 cup water ½ cup margarine or butter 1 cup all-purpose flour 4 eggs Cream filling or sweetened Whipped Cream or ice cream Powdered sugar or melted chocolate 1. Heat oven to 400° F. Heat water and margarine to rolling boil in 2½ quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. 2. Beat in eggs, all at once; continue beating, until smooth. Drop dough by scant ¼ cup about 3 inches apart onto ungreased cookie sheet. 3. Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. 4. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream filling. Replace tops; sprinkle with powdered sugar. Refrigerate until serving time. Makes 12 puffs. Cream Filling 1/3 cup sugar 2 tbsp cornstarch 1/8 tsp salt 2 cup milk 2 egg yolks, slightly beaten 2 tbsp margarine or butter 2 tsp vanilla 1. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1minute. Stir at least half of hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla; cool. 2. Eclairs: Shape dough into a finger 4½ inches and 1½ inches wide with spatula or lightly floured fingers. Bake; cool. Fill with Cream Filling. Frost with Chocolate frosting. Refrigerate until serving time. Chocolate Frosting Heat 1 square unsweetened chocolate and 1 teaspoon margarine or butter over low heat until melted; remove from heat. Stir in 1 cup powdered sugar and about 2 tablespoon hot water. Beat until smooth, and of spreading consistency. |
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