Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Water |
½ cup | Butter |
1 teaspoon | Sugar |
¼ teaspoon | Salt |
1 cup | Flour |
4 \N | Eggs |
Heat water, butter, sugar and salt to a full boil in a large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until it forms a thick ball. Remove from heat. Add eggs, one at a time, beating well after each addition until shiny and smooth.
FOR CREAM PUFFS: Drop by tablespoonfuls 2" apart on ungreased baking sheet. Bake at 400F for 40 minutes. Cool and fill as desired.
FOR PROFITEROLES (MINI-CREAM PUFFS): Drop by teaspoonfuls 2" apart on ungreased baking sheet. Bake at 400F for 35 minutes.
FOR ECLAIRS: Using a pastry bag without a tip, press paste in 4-5" strips on ungreased sheet. Bake at 400F for 40 minutes. Cool completely on wire rack. To fill make a small hole in one end with a knife tip. Use pastry bag with a small tip to insert filling. Glaze top and decorate as desired.
FILLING SUGGESTIONS: For Chocolate Eclairs or Cream Puffs: Fill with Vanilla Custard, glaze with Chocolate Glaze, decorate with Coffee Drizzle.
For Mocha Eclairs or Cream Puffs: Fill with Chocolate Custard, glaze with Coffee Glaze, decorate with Chocolate Drizzle.
(Note: All recipes are on file in MM) Profiteroles are good as appetizers. Try them filled with tuna or egg salad filling.
TYPED BY: Lynda F.E. Bustilloz SOURCE: Mom's recipe collection, original source unknown
Submitted By LYNDA BUSTILLOZ On 01-12-95