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    Cream Puffs


    Source of Recipe


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    List of Ingredients




    Choux Pastry
    1/2 cup butter
    1 cup flour
    4 eggs
    Pastry Cream
    1/2 cup sugar
    1/3 cup flour
    1/4 teaspoon salt
    2 cups light cream
    4 egg yolks, slightly beaten

    Recipe



    Pastry Cream: In a heavy saucepan stir together sugar, flour and
    salt. Slowly stir in light cream. Cook and stir over medium heat heat
    until mixture is thickened and bubbly. Cook and stir for 1 minute
    more. Gradually stir about 1 cup of the hot mixture into beaten egg
    yolks. Return all the mixture to the saucepan. Cook and stir 2 minutes
    more. Remove from heat. Add the vanilla. Cover surface with plastic
    wrap or waxed paper. Cool. Do not stir during cooling. Store, covered,
    in the refrigerator. Makes about 2 1/2 cups.

    Choux Pastry: In a medium saucepan, combine butter, 1 cup water, and
    1/4 teaspoon salt. Bring mixture to a boil, stirring until butter
    melts. Add flour all at once. Beat vigorously. Cook and stir until
    mixture forms a ball that doesn't separate. Remove from heat and cool
    10 minutes.

    Add eggs, one at a time, to the butter mixture, beating with a wooden
    spoon after each addition. about 1 minute or until smooth.

    Grease a baking sheet, or use parchment paper, and drop Choux pastry
    in 10 mounds, 3 inches apart, onto prepared baking sheet. Bake in a
    preheated oven, at 400 degrees F, about 30 minutes until brown and
    puffy. Cool on a wire rack.

    To serve: Cut the top off of each puff. Gently scoop out any soft
    dough from inside. Fill with Pastry Cream and replace with tops.
    Refrigerate for up to 2 hours before serving. Can dust with powdered
    sugar before serving.

    Tip: For lazy eclairs, make up a batch of your favorite chocolate
    glaze and spoon over the tops of the cream puffs. Yummy!

    Adapted from the Better Homes and Gardens Old-Fashioned Home Baking
    Cookbook


 

 

 


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