Puffs or Eclairs

1. 1

   Preheat oven to 425F (220C).

2. 2

   Line baking sheets with parchment.

3. 3

   Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs.

4. 4

   Be sure to leave enough room in between for them to triple in size.

5. 5

   Brush with egg glaze and bake for 15 minutes.

6. 6

   Lower heat to 400 and open oven door briefly to let steam out.

7. 7

   Close the door and continue to bake another 10 to 30 minutes according to their size.

8. 8

   They must be well dried out or they may fall.

9. 9

   Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy.

10. 10

    Return to the oven as necessary.

11. 11

    Remove when done and cool on a wire rack.

12. 12

    Baked puffs and eclairs freeze well for up to a month.

13. 13

    Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip.

No additional tips available.