| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pastries |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 4 |
lg |
Eggs |
| 2 |
c |
Whipping cream |
| 1 |
c |
Powdered sugar |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 12 |
oz |
Semisweet chocolate chips |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Light corn syrup |
| 6 |
tb |
Milk |
INSTRUCTIONS
CREAM PUFFS
WHIPPED CREAM FILLING
CHOCOLATE GLAZE
WHIPPED CREAM FILLING: In medium bowl, combine all ingredients. Cover and
refrigerate, with rotary beater, at least one hour. Beat until stiff. Makes
3 cups. Will fill 12 cream puffs.
GLAZE: In top of double boiler, over hot (not boiling) water, melt
chocolate with shortening. Add corn syrup and milk. Stir until smooth and
well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups.
Will glaze 12 cream puffs.
CREAM PUFFS: Bring water, butter and salt to boil. Remove from heat and
beat in flour. Beat over low heat until mixture leaves sides of pan. Remove
from heat. Beat in eggs, one at a time, beating hard after each. Beat until
shiny and satiny and broken in strands. Drop two inches apart on engrossed
sheet. Bake at 400F for 45 to 50 minutes. (Will sound hollow when tapped.)
Cool on wire rack away from drafts. Cut tops off puffs and remove soft
dough. Fill with Whipped Cream Filling. Replace tops. Frost with chocolate
glaze, chill and serve.
Recipe by: McCall's Cookbook Collection - Dessert Discoveries
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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