Cream Puffs Handmade
yummy & easy
Choux paste = Cream Puffs or Eclairs
1/2 cup butter (margarine)
1 cup water
1/4 teasp. salt
1 cup all-purpose flour
1*. grease 2 large cookie sheets...In a 2 quart saucepan over medium heat,heat butter, water and salt until butter mixture boils.Remove from heat
2*. Add flour all at once. With wooden spoon,vigorously stir until mixture forms a ball and leaves side of pan. Preheat oven to 375 degrees
3*. Add eggs to flour mixtrue, one at a time,beating well after each addition, until smooth,cool mixture slightly.
4*. Using large spoon or spatula. drop batter onto cookie sheets, in 12 large mounds, 3 in. apart,swirling top of each. Bake 50 min.
5*.Remove from oven; cut slits in side of each puff, return to oven,bake 10 min. Turn off oven; dry puffs in oven 10 more min. Cool. Prepare filling;cover and chill.
6*. When puffs are cool, slice top of each. Fill each shell with the chilled filling.Replace tops of puffs and sprinkle with powdered sugar.
Variations : can be chocolate frosting. Powdered choco.
Filling can be vanilla instant pudding..chocolate instant pudding..anything really...even lemon pudding. Homemade or buy Jell-o puddings.
To make Eclairs shells follow the same as for Cream Puffs but spread the batter out into a rectangle 2 in. apart and bake for 40 min. doing the same as for puffs after baking.
Let me know if you like them and how much fun and satisfaction you get. G-Ma :o) hugs HAPPY EASTER