Serves: 12
1. Heat oven to 400°.
2. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball remove from heat.
3. Beat in eggs, all at once, with spoon continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff pull out any strands of soft dough.
5. Fill puffs with Cream Filling replace tops. Dust with powdered sugar. Cover and refrigerate until serving. Store remaining dessert covered in refrigerator.
Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter or stick margarine, softened*
2 teaspoons vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour until cool.
*Spreads with at least 65% vegetable oil can be used.
**Self-rising flour can be used.
NUTRITION FACTS: 1 Serving Calories 205 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 135mg Sodium 130mg Carbohydrate 17g (Dietary Fiber 0g) Protein 5g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 6% Iron 4% DIET EXCHANGES: 1 Starch 2 1/2 Fruit
Chocolate Éclairs: Make as directed in steps 1, 2 and 3-except shape each scant 1/4 cupful of dough into finger shape, 4 1/2 inches long and 1 1/2 inches wide, with spatula. Continue as directed in steps 4 and 5. Fill with Cream Filling. Omit powdered sugar. Frost with Chocolate Frosting.
Chocolate Frosting
1 ounce unsweetened baking chocolate
1 teaspoon butter or stick margarine*
1 cup powdered sugar
1 to 2 tablespoons hot water
Melt chocolate and butter in 1-quart saucepan over low heat, stirring frequently remove from heat. Stir in powdered sugar and water. Beat until smooth and spreadable.
Profiteroles: Make as directed in steps 1, 2 and 3-except drop dough by level tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut puffs horizontally in half. Fill with ice cream replace top half. Serve with chocolate sauce. Makes 36 profiteroles.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream Puffs recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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