INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe
out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls
for cream puffs, or 1/2 by 4-inch strips for eclairs. Be sure to  leave
enough room in between for them to triple in size. Brush with  egg
glaze and bake for 15 minutes. Lower heat to 400 and open oven  door
briefly to let steam out. Close the door and continue to bake  another
1030 minutes according to their size. They must be well dried  out or
they may fall. Take one out of the oven and check it by  breaking open
and checking the interior walls: they should be dry,  not wet and eggy.
Return to the oven as necessary. Remove when done  and cool on a wire
rack. Yield: Approximately 30 medium puffs or 18  eclairs Baked puffs
and eclairs freeze well for up to a month.  Filling Puffs: Either slice
open horizontally, spoon filling onto  bottom, and replace the hat; or
pierce a small hole with a paring  knife in side or bottom of the puff
and pipe in a soft filling using  a pastry bag with a small plain tip.
Copyright, 1996, TV FOOD  NETWORK, G.P., All Rights Reserved 10/23/96
SHOW Recipe By  : TOO HOT TAMALES SHOW #TH6299  Posted to MC-Recipe
Digest V1 #275  Date: Sun, 03 Nov 1996 09:27:02 -0600  From: Pat Asher
<asher@mcs.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 186mg
Sodium: 71.4mg
Potassium: 69.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 6.3g