"Do vegetarians eat animal crackers?"--Unknown

Eclairs & Cream Puffs Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Eclairs & Cream Puffs, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, September 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c water
1 stick butter
1 tsp sugar
1 c flour
4 eggs
Custard Filling:
3/4 c flour
1 c sugar
3 c milk
4 eggs
1 tbsp butter
1 tbsp vanilla
Glaze;
6 oz semisweet chocolate pieces
1 tbsp vegetable shortening

Directions:
Directions:
Preheat oven to hot 400. Bring 1 cup water, 1/2 cup butter and 1 teaspoon sugar to a full rolling boil in a large saucepan. Add 1 cup sifted flour all at once. Stir vigorously with a wooden spoon and cook about 1 minute, or until mixture forms a thick smooth ball that leaves sides of saucepan clean. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating vigorously after each addition, until paste is shiny and smooth and breaks away in strands. (Paste will separate as you add each egg, but with continued beating, it will smooth out, become stiff and hold its shape.) For cream puffs; drop dough by rounded tablespoons, 3 inches apart, on ungreased cookie sheets. For eclairs; Shape with spatula into 4x11/2 inch strips. (You should have enough for 12 large puffs or 12 eclairs.) Bake in preheated 400 oven for 40 minutes or until light golden brown. Cool on wire rack .
Custard Filling:
Combine 3/4 cup sifted flour and 1 cup sugar in a medium saucepan; stir in 3 cups milk. Bring to boiling, stirring constantly over low heat, until mixture bubbles. Cook, stirring 3 to 4 minutes, until mixture is thick. Remove from heat. Beat 4 eggs lightly in a medium size bowl; beat in 1 cup of the hot milk mixture. Return egg mixture to saucepan. Cook, stirring constantly, over medium heat, 1 to 2 minutes until thickened (do not boil). Add 1 tablespoon butter and 1 tablespoon vanilla; pour into a bowl. Refrigerate with wax paper directly on surface for 2 hours or until cold. To fill: Cut tops off puffs or eclairs with sharp knife. Remove some of the soft dough in center. Fill each with 1/4 cup custard. Replace tops. Glaze: Melt 1 6oz package semisweet chocolate pieces with 1 tablespoon vegetable shortening in a small bowl set over hot, not boiling, water to melt. Let cool 2 minutes. Spoon over puffs or eclairs. Serve at one or refrigerate.

Number Of Servings:
Number Of Servings:
12 Large puffs

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

406W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!