Cream Puffs

Recipe for Eclairs
Becky Luigart-Stayner

Puffs

Ingredients

1/2 cup (1 stick) butter
1 cup all-purpose flour
4 eggs

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a saucepan, heat butter and 1 cup water to a boil. Add flour and stir vigorously over low heat, until mixture forms a ball. Remove from heat. Beat in eggs all at once and continue beating until smooth.

Drop dough in balls (or logs, for éclairs) onto prepared baking sheet. Bake for 35 to 40 minutes, or until puffy and golden brown. Cool.

Pastry Cream Filling

Chocolate Topping

Yield: 

Makes 8 large cream puffs or 36 mini cream puffs.

Course

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