Sunday, August 2, 2009

Cream Puffs and Eclairs from Marina

1 cup water
1/2 cup margarine
1 cup flour
1 pinch salt
4 large eggs

Preheat oven to 425 degrees.

In a small saucepan bring water and margarine to a boil. Lower the temperature and add flour and salt, stirring fast with a wooden spoon until mixture forms a ball and leaves the sides of the pan.

Remove from the stove and keep on stirring for a few more seconds.

Add the eggs, one at a time, stirring well after each addition.

Lightly grease a baking sheet.

Fit the pastry bag with a large round tube.

Fill the pastry bag with the batter and squeeze it onto the baking sheet.

Keep in mind that the batter doubles in size while baking.

Bake at 425 for 15-20 minutes, then reduce the temperature to 350 and bake 20 minutes longer.

Let the shells cool before filling.

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