Cream Puffs and Eclairs

By jonil

Ingredients

• 1/2 cup butter
• 1 cup boiling water
• 1/2 tsp salt
• 1 cup sifted flour
• 4 eggs, unbeaten

Details

Servings 12
Adapted from cooks.com

Preparation

Step 1

Start heating oven to 400.

In a med saucepan, heat butter with boiling water, over high heat, stirring occasionally, until butter is melted.

Then turn heat low, add salt and flour, both at once, and stir vigorously, over low heat, until mixture leaves sides of pan in a smooth compact ball.

Immediately remove from heat, then quickly add eggs, one at a time, beating with spoon until smooth after each addition. After last egg has been added, beat until mixture has satin-like sheen.

Drop mixture by rounded tblsp 3 inches apart, on greased cookie sheet, shaping each into a mound that points up in the center..

Bake 50 minutes, without peeking!

Cream puffs should be puffing high and golden. Remove with spatula to wire rack to cool.

To make eclairs, drop rounded tblsp about 2" apart, in rows 6" apart, onto greased cookie sheet. Working carefully with small spatula, spread each ball of dough into 4x1" rectangle, rounding sides and piling dough on top. Bake 40 minutes or until golden.