Puffs Or Eclairs
Description
This French dessert features Pate a choux, Beaten with 1 teaspoon. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Water or milk Preheat oven to 425 degrees.
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Line baking sheets with parchment.
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Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for
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cream puffs, or 1/2 by 4-inch strips for eclairs.
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Be sure to leave enough room in between for them to triple in size.
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Brush with egg glaze and bake for 15 minutes.
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Lower heat to 400 and open oven door briefly to let steam out.
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Close the door and continue to bake another 1030 minutes according to their size.
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They must be well dried out or they may fall.
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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.
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Return to the oven as necessary.
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Remove when done and cool on a wire rack.
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Baked puffs and eclairs freeze well for up to a month.
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Filling Puffs: Either
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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.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 0.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beaten, choux, dessert, eclairs, french, pate, puffs, steaming, teaspoon, title, vegan
