INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees. Place the water-milk mixture in a
saucepan and add the salt, sugar and butter. Bring slowly to a boil,
then remove from the heat and add all the flour at one time. Beat the
dough well with a wooden spoon, replace the saucepan back onto the
heat, and beat the dough for 1 minute or until it comes away from the
sides of the pan and no longer sticks to the spoon. Transfer the  dough
to a warmed mixing bowl. Add a third of the beaten eggs,  beating the
dough all the while with the spoon. When the egg is mixed  in, add half
the remaining egg, still beating the dough; finally, add  the remaining
egg and continue to beat until the dough is smooth.  Baking: Fill the
pastry bag with the dough. Butter and flour the  baking sheets or line
them with waxed paper. Dust the pieces of dough  lightly with 10x sugar
so that their shapes will be more even after  baking. Bake as soon as
dough is ready. Bake each sheet at 425  degrees for 15 minutes; then
lower the heat to 400 degrees for  another 15 minutes. The change in
temperature will prevent the puffs  from cracking open; but be sure to
keep the oven door ajar with a  spoon. Small puffs bake faster than
larger ones.  To Store: The puffs can be kept a week in plastic bags in
the  refrigerator. They can be kept one month in the freezer, but be
sure  to defrost frozen puffs for 24 hours in the refrigerator before
using.  Vanilla Pastry Cream For Cream Puffs: Place the milk and
vanilla bean  in a saucepan and bring to a boil. Cover and keep hot.
With a wire  whip beat the sugar and egg yolks together, until the
mixture whitens  and forms a ribbon; then gently stir in the cornstarch
with the whip.  Strain out the vanilla bean and pour the hot milk into
the egg and  sugar mixture, beating all the while with the wire whip.
Pour the  mixture back into the saucepan and bring to a boil again,
stirring  constantly with the whip, so the cream does not stick to the
bottom  of the saucepan. Boil for 1 minute, stirring well. Then pour
mixture  into a bowl and lightly rub the surface of the cream with a
lump of  butter to keep a skim from forming as it cools.  Chocolate
Icing For Eclairs: Sift the sugar. Heat the chocolate in a  double
boiler until melted. Then add the 10x sugar and the butter,  cut into
pieces. Stir until smooth, then remove the saucepan from the  heat and
add the water, one tablespoon at a time, to cool the  mixture. This
icing must be lukewarm to ice the eclairs, or used for  a cake. If it
is too hot, it will run off; if too cold, it will not  spread very
easily. Posted to recipelu-digest Volume 01 Number 457 by  "Diane
Geary." <diane@keyway.net> on Jan 5, 1998

A Message from our Provider:

“When God saw you – It was love at first sight”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4920
Calories From Fat: 2753
Total Fat: 319.7g
Cholesterol: 2446.6mg
Sodium: 2817.5mg
Potassium: 1886.7mg
Carbohydrates: 456.5g
Fiber: 16.9g
Sugar: 167.8g
Protein: 97.3g