Cream Puff Batter

posted by Charleen 07-25-98 12:56 PM

Cream Puff Batter

Pastry:
1 cup Water
1/2 cup Butter
1/4 tsp Salt
1 cup Sifted Flour
4 Egg


This recipe can be used with either cream puffs or eclairs. In saucepan, place water, butter and salt. Bring to a boil. Remove from the heat. Stir in flour all at once. Cool for 1 minute.

Add eggs one at a time, beating well after each egg. Mixture should be glossy and smooth.

For Cream Puffs: Preheat oven to 450° F.

Place mixture in a pastry bag and pipe 1 inch mounds onto a greased cookie sheet 2 inches apart (eclairs-see eclair recipe). Bake for 15 minutes at 450°F. Reduce heat to 350°F and bake additional 10 minutes or until shell are golden brown and rigid. Fill cooled shells with cream filling.

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