Cream Puffs and Eclairs2013-08-10
- Yield : 12 large or 18 small
- Servings : 12
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 4:00 h
This information is per serving.
Calories from Fat110
Serving Size:Serving Size: 1 large Cream Puff
Cream puffs and eclairs are a rich, elegant desert that’s relatively simple to make.
The shells are made with flour, water, butter or full-fat margarine and eggs. Do not use reduced fat margarines or butter spreads. Fat content of butter or margarine must be at least 80 percent.
The filling can be a custard, pudding, whipped cream, or ice cream.
This recipe uses a thick pudding you can be flavor with vanilla or lemon extracts, Amaretto, or other liqueur. Match the flavor to your taste or the occasion.
Recipe can be cut in half for 6 large or 12 small cream puffs.
Add about 80 calories for chocolate glazed eclairs or cream puffs.
For uniform cream puff and eclair shells, use a pastry bag fitted with a large tip or no tip depending on the size of your shells. A quart plastic zip bag with a 1/2 inch opening at one corner can also be used as a pastry bag.
Eclairs and cream puffs can be topped with one of the following glazes.
- Pastry Shells
- 1 cup (130 mg) all-purpose flour
- 1 cup (240 ml) water
- 4 oz (115 g) butter or margarine
- 4 large eggs
- Vegetable cooking spray
- Cream Filling
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (70 g) all purpose or rice flour
- 3 tablespoons (45 ml) corn starch
- 3 cups (725 ml) whole or 2% milk
- 2 large eggs
- 1 tablespoon (15 ml) butter or margarine
- 2 teaspoons (10 ml) vanilla or lemon extract
- Powdered sugar for dusting
Method of Preparation
Making Cream Filling
Make cream filling one day prior to serving. Have eggs at room temperature. This method uses a double boiler. Filling can be made over direct heat. Reduce cooking time to achieve the same results.
Combine sugar, flour and cornstarch in the top of a double boiler. Add milk and thoroughly combine using a whisk. Place the milk mixture over hot but not boiling water stirring occasionally.
Stir milk mixture until it thickens. Beat eggs in a medium bowl. Add about 1 cup of the cream mixture stirring rapidly to prevent curdling the eggs.
Add egg mixture stirring constantly for 2 minutes
Remove fro heat and add margarine and extract. Whisk to thoroughly combine. Remove to wire rack, cover and cool 1 to 2 hours. Refrigerate at least 4 hours or until chilled and set.
Making the Shells
Preheat oven to 450°F (230°C).
Combine water and margarine in a medium sauce pan and bring water to a boil. Cook until margarine is completely melted.
Remove pan from heat and add flour. Stir using a wood spoon until combined and begins to form a stiff dough.
Return pan to low heat and continue stirring unto the dough forms a ball. Remove from heat.
Add one egg and stir until completely combine and the dough is no longer glossy. Repeat with remaining eggs. Add only one egg at a time.
Lightly coat 2 12-inch pizza pans, one 12x18 inch baking sheet, or equivalent with cooking spray.
For cream puffs drop heaping tablespoons of dough 2 to 3 inches apart to allow for expansion during baking. For eclairs, drop dough off the side of the spoon and using your fingers dipped in water draw the dough out about finger length (watch video).
Bake about 15 minutes or until puffed and browned. Reduce heat to 300°F (150°C) and bake 30 to 40 minutes . Remove from oven and transfer to wire rack to thoroughly cool before filling.
Fill the puffed pastry shells about 1 hour prior to serving to maintain crispness or store them in the refrigerator uncovered.
Cut the shell in half or the top third. Remove any discard any soft dough. Fill each shell with about 1/4 cup of pudding. Replace tops and dust with powdered sugar or top with chocolate glaze in Step 19.