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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