Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Water 1/4 t Salt
1/2 c Butter 1 c Flour
1 t Sugar 4 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

Browse by categories