Cream Puff Pastry Recipe

1. 1

   Bring to rolling boil.

2. 2

   Fold in very well 1 c. flour, by hand.

3. 3

   Break in 1 egg at a time and beat well with wooden spoon.

4. 4

   Beat till Large eggs disappear, remember one at a time and till smooth.

5. 5

   Drop by spoonsful; however larger you want them or possibly pipe through a pastry bag onto cookie sheets, making sure they will not touch while baking or possibly they will fall.

6. 6

   Bake at 400-425 degrees till puffed and golden brown and look dry.

7. 7

   May have to adjust heat if browning too quickly, being very careful while opening oven door if you do not have an oven light.

8. 8

   Fill with custard, chicken salad.

9. 9

   For a cream puff: Fill with custard or possibly pudding.

10. 10

    Dust tops with powdered sugar.

11. 11

    For Eclair: Fill with custard or possibly pudding and top with a rick cooked chocolate icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.