Submitted by Linda Smith
1 cup water
1/2 (1stick) butter
1 tsp sugar
4 large eggs
1 cup sifted all purpose flour
Preheat oven to 400 degrees. Bring water, butter and sugar to a full rolling boil in a large saucepan. Add flour all at once. Stir vigorously with a wooden spoon and cook 1 minute or until mixture forms a thick smooth ball that leaves sides of pan clean. Remove from heat, cool slightly.
Add eggs, one at a time, beating vigorously after each addition, until paste is shiny and smooth and breaks away in strands. (Paste will separate as you add each egg, but with continued beating, it will smooth out, become stiff and hold its shape.)
For cream puffs: Drop dough by rounded tablespoons 3 inches apart, on ungreased cookie sheets.
For éclairs: Shape with spatula into 4 X 1 ½ inch strips. (You should have enough for 12 large puffs or 12 éclairs.) Bake in preheated oven for 40 minutes or until light golden brown. Cool on wire rack. (I find it easier to drop in round globs instead of trying to shape in long strips)
Custard Filling:
¾ cup sifted all purpose flour
1 cup sugar
3 cups milk
4 large eggs
1 tsp salt
1 Tbsp butter
1 Tbsp vanilla
Combine flour, sugar and salt in medium saucepan; stir in milk. Bring to boiling, stirring constantly over low heat, until mixture bubbles. Cook, stirring 3 to 4 minutes until mixture is thick. Remove from heat. Beat eggs lightly in a medium size bowl; beat in 1 cup hot milk mixture.
Return egg mixture to saucepan. Cook, stirring constantly, over medium heat 1 to 2 minutes until thickened (do not boil.) Add butter and vanilla; pour into bowl. Refrigerate with plastic wrap directly on surface for 2 hours or until cold.
To fill: Cut tops off puffs or éclairs with sharp knife. Fill each with custard (about 1/4 cup.) Replace tops.
Glaze:
1 pkg (6 oz) semisweet chocolate chips
1 Tbsp vegetable shortening
powdered sugar
Melt chocolate chips with shortening in microwave being careful not to over cook. Let cool 2 minutes. Spoon over puffs or éclairs. Or, dust with powder sugar if you wish. Serve at once or refrigerate.
Family Recipe Tree 