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Cream Puff | Eclaire Pastry Dough
(Makes 6 cream puffs)


1/2 Cup water

1/4 Cup butter

1/2 Cup regular flour

2 Large eggs


Pre-heat oven to 400° Bring water and butter to a boil in a medium sized sauce pan. Add in flour and stir vigorously over low heat until mixture forms a 'ball' and pulls away from the sides of the pan. Remove from heat source.

Add in eggs (all at once) and continue beating mixture until smooth.

Drop mixture - slightly less than ¼ cup - 3 inches apart on an ungreased cookie sheet

Bake for approximately 35-40 minutes (or until golden and puffed)

Remove from oven and allow to cool (do not place in draft or use fan)

After pastry puffs are cool, slice off the tops and remove any doughy filaments that may be inside.

Puffs are now ready to fill.

Eclaire variation:

Mix the dough in the same manner placing ¼ cup on ungreased cookie sheet and shape into long 'finger' shape (approx. 4" x 1¼

Bake, cool and remove inside filaments

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