Ingredients: |
Ingredients: Dough:
1 cup water
1/2 cup butter
1 tsp. sugar
1 cup sifted flour
4 large eggs
Vanilla Filling;
1/2 cup sugar
5 T. flour
Dash of salt
2 cups milk
2 large egg yolks, slightly beaten
1 tsp. vanilla
Lemon Pastry Cream:
1/3 cup sugar
2 T. cornstarch
1/4 tsp. salt
2 large egg yolks, lightly beaten
1 cup milk
1 T. lemon zest
1 T. cold unsalted butter
2 T. lemon juice
1 tsp. vanilla
1 cup heavy cream
1 T. powdered sugar
1 tsp. vanilla
Alternate Vanilla Custard Filling:
3/4 cup sifted flour
1 cup sugar
3 cups milk
4 large eggs, lightly beaten
1 T. butter
1 T. vanilla
Chocolate Glaze:
6 oz. chocolate chips
1 tsp. shortening
|
Directions: |
Directions:In medium saucepan, combine water, butter and sugar. Bring to a full rolling boil. Slowly stir in the flour and cook additional 1 minute. Remove from heat and put the dough ball in a mixing bowl. Add eggs, one at a time, mixing well after each addition. Drop by rounded tablespoonful 3 inches apart or shape with spatula into 4 x 1-1/2 inch strips, onto a cookie sheet. Bake at 400ºF for 40 minutes. Remove from pan and cool on wire rack. When cool, cut off tops and remove any wet dough from inside. Let them dry out. Fill with favorite pastry cream, filling and/or whipped cream. Replace tops. Glaze with chocolate or sprinkle with powdered sugar. Yield: 12 large puffs or 12 eclairs.
Vanilla Filling: In top of double boiler, combine sugar, flour and salt. Add milk and mix well. Add egg yolks and blend. Place over hot water and cook until smooth and thick; stirring occasionally to prevent skin from forming on top. Add vanilla. Cool.
Lemon Pastry Cream: Whisk together sugar, cornstarch and salt. Whisk in yolks until smooth. Heat milk and zest in saucepan over medium heat until steam begins to rise from the pan. Slowly add half of the milk mixture, whisking constantly. Return yolk-milk mixture to pan and bring to a boil; whisk constantly until thickened, about 2 minutes. Remove from heat, whisk in butter, lemon juice and 1 teaspoon vanilla. Transfer to a bow and cover with plastic wrap to prevent a skin from forming. Chill until cold. Meanwhile, beat together the cream, powdered sugar and 1 teaspoon vanilla with a mixer on medium speed until stiff peaks form, 2 minutes. Fold whipped cream into chilled pastry cream.
Alternate Vanilla Custard Filling: Combine sifted flour and sugar in medium saucepan; stir in 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 1 cup of hot mixture into lightly beaten eggs. Return egg mixture to saucepan. Cook, stirring constantly over medium heat until thickened, about 1 to 2 minutes. Do not boil. Add butter and vanilla. Pour into a bowl. Refrigerate with wax paper directly on surface for 2 hours until cold.
Chocolate Glaze: Melt chocolate chips and shortening in a small bowl, set over hot, not boiling water. Stir to blend. Cool 2 minutes and spoon over tops. |
This recipe for Cream Puffs & Eclairs is from