- Food and Cooking
Easy Impressive Cream Puffs or Eclairs Recipe
Everyone Loves Cream Puffs and Eclairs!
And this is not only my favorite version - it is also incredibly easy and economical. I like to make cream puffs or eclairs for dessert for the holidays or other special occasion. For a fancy dessert, I fill them with Cannoli Cream and top them with a bit of chocolate.
You can also fill them with whipped cream, or even pudding. You can stick with vanilla or chocolate or try something a bit different. I like to use pistachio pudding. Or try a blend of 1/2 pudding and 1/2 cool whip or pie filling.
This recipe also works nicely for other courses as well. I've filled them with Curried Chicken Salad for a party buffet and made larger puffs filled with Lobster Newburg for a Luncheon. You can make smaller pastry puffs and fill them with brie and cranberries for wonderful hors d'oeuvres. Be creative!
- Measuring cup
- Stirring Spoon
- Baking sheets
- Oven mitts
- Cooling rack
Recommended for even baking and easy clean up and storage
- 1 cup Flour
- 1 cup Water
- 1/2 cup Butter or Margarine
- 4 Eggs
1. Preheat oven to 450 degrees F.
In a large saucepan, bring water and butter to a boil over low heat.
Add flour all at once, stirring vigorously until the paste forms a ball around the spoon and leaves the side of the pan.
Remove from the heat.
This is the saucepan in the photos above and below.
2. Add the unbeaten eggs, one at a time. Mix vigorously with spoon until each egg is incorporated into batter before adding the next egg.
Continue beating until the mixture forms a thick dough.
3. To make cream puffs: Drop by rounded tablespoonfuls onto a greased baking sheet, piling the dough high, two inches apart.
To make eclairs: Squeeze the dough onto the baking sheet with a wide mouthed pastry tube to make longer eclairs.
4. Bake in a very hot oven for 20 minutes, reduce the heat to 350 degrees and continue baking until the puffs are golden and crisp.
Remove from oven, cool on a rack.
5. Cut each puff in half horizontally. Fill the bottom part with whipped cream, ice cream, pudding or the filling of your choice. (You'll find more filling suggestions in the introduction above.) Refit top and (optional) glaze, ice, frost or sprinkle with confectioner's sugar if desired.
© 2013 Chazz