Recipe By : Too Hot Tamales Show #TH6299
Serving Size : 1 Preparation Time :0:00
Categories : Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pate a choux recipe
1 Egg -- beaten with:
1 ts Water or milk
Preheat oven to 425°F. Line baking sheets with parchment. Pipe out
1/2" balls for profiteroles or cocktail puffs, 1" balls for cream
puffs, or 1/2 by 4" 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°F and open oven door briefly to let
steam out. Close the door and continue to bake another 10 to
30 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.
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.
Yield: 30 Puffs or 18 Eclairs
Baked puffs and eclairs freeze well for up to a month.
