|1/2||cup (1 stick) butter, cut into pieces|
|1||cup bread flour OR all-purpose flour|
|Pastry Cream (Vanilla Custard Filling)|
|Powdered sugar OR Chocolate Glaze|
|Step 1||POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.|
|Step 2||REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.|
|Step 3||ADD eggs, 1 at a time, beating after each addition, by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.|
|Step 4||For cream puffs: DROP dough by scant 1/4 cupfuls, about 2 inches apart onto ungreased baking sheet. For éclairs: Shape scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet.|
|Step 5||Bake in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each puff with tip of sharp knife. Cool on wire rack.|
|Step 6||Just before serving, CUT OFF 1/2 inch from top of each puff; pull out any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each puff; replace tops. SPRINKLE cream puffs with powdered sugar; spread éclairs with 2 tsp. chocolate glaze each. REFRIGERATE leftovers promptly.|
Fill cream puffs right before serving so they do not become soggy.
For medium-size puffs: Drop dough in 2 Tbsp. portions about 2 inches apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 12 to 15 minutes longer. Makes about 30.
For small puffs: Drop dough by tablespoonfuls about 1 inch apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 10 to 12 minutes longer. Makes about 45.
Pastry bag: For faster, neater filling, press pastry cream into puffs from a pastry bag fitted with plain tip.
Good Source: Protein, Vitamin A and Choline
Total Fat: 15g
Saturated fat: 8g
Polyunsaturated fat: 1g
Monounsaturated fat: 4g
Dietary Fiber: 1g
Vitamin A: 524.1IU
Vitamin D: 36.6IU
Vitamin C: 0.1mg
Vitamin E: 0.9IU
Trans Fat: 0g
Vitamin B12: 0.6mcg
Vitamin K: 1.4mcg
Vitamin B6: 0.1mg
Vitamin B1 - Thiamin: 0.1mg
Vitamin B2 - Riboflavin: 0.3mg
Vitamin B3 - Niacin: 1mg
Omega 3: 0.1g
Omega 6: 0.9g