I made some Eclairs and Cream Puffs today, soo yummy. I like!
16 oz Water, Milk (half milk/half water)
8 oz butter
1 tsp salt
12 oz bread flour
1lb 4 oz eggs
Method
Combine the liquid, butter and salt in a pot and bring to a full "rolling" boil
Remove the pan from the heat and add the flour (stir quickly)
Return pan to heat (lower fire) and stir until the dough forms a ball and not sticking to the sides of the pot
Transfer dough in a clean bowl (mix with hand) or into a mixer - mix until dough is cool
Beat in eggs a little at a time. When all the eggs are absorbed, the paste is ready
Line parchment paper in sheet pan and pipe approx. 2cm bulbs (Cream puffs) or 2 in long (Eclairs)
At first, bake for 425 degrees for 10 mins then lower heat to 375 degrees until well browned and crisp
Mini Eclairs and Mini Cream Pufffs on Flickr - Photo Sharing!