Recipe

Pate A Choux Cream Puff Or Eclair Shells Recipe


Pate A Choux Cream Puff Or Eclair Shells Recipe
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Fill with your choice of whipped cream, ice cream, or creme anglaise.

Wynnebaer

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Ingredients
  • 1 cup water
  • 1 tsp. salt
  • 3 tsp. sugar
  • 6 tbls. butter
  • 3/4 cup plus 2 tbls. flour, sifted
  • 4 eggs, beaten
  • 1 egg, beaten for egg wash

Directions
  1. Over high heat bring first 4 ingredients to boil.
  2. Take off heat and add flour , put back on heat and beat vigorously with wooden spoon until dough forms a ball and pulls away from the side of the pan.
  3. Place dough in large bowl.
  4. Add eggs a little at a time, beating all the while until dough is smooth.
  5. With pastry bag, pipe out 11/2 inch rounds, 2 inches apart onto parchment lined sheet.
  6. Brush tops with remaining egg.
  7. Bake at 400 for 25 minutes.
  8. Cool on rack.

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Comments


Oh I knew you loved me! Thanks hon....


Hey, you can put a pic up for this one...you have one!


I still have to make these...I was craving one the other night...yummmmmmmmmmmm!


Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.thanks for sharing.=-0)


Looks and sounds wonderful!


I love anything puffy for dessert! ROFL! :)


I was just talking about this recipe in my baking class yesterday! Going to make this weekend with chocolate pudding filling


Pate a choux is wonderful. Love the post, love the picture, love the results! I fill mine with a crab filling and use it for baby and bridal showers.


I was searching for an éclair's recipe for today to surprise my family :)
will be making it right away
have a blessed day
Mumtaz


Looks tasty!


Oh yea love these with cream to crab,thanks


2.00 am in Italy now, ideal time for this sweet delicatessen


Why is it that everything that tastes sooooooooo good. In quantity can be so baaaaad. I can deal with almost anything, but pastries and ice cream are my down fall. You have my 5 on this one. have a good night...Cheryl


I love notyourmomma's idea with the crab.I Love these. I made Alton Browns once. some puffed some did and sunk still real good. I'm keeping this,thanks


That looks really good! I can't wait to try.


I love making this, i think it's the texture and the eggyness. Thanks for the reminder, i might do a butternut squash filling this fall. Sound ok?


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