ECLAIRS

(Mom)

3 egg quantity Cream Puff Pastry

Vanilla Pastry Cream

Chocolate icing

Preheat oven to 400. Prepare Cream Puff Pastry as directed then shape into eclairs.

Pastry bag: Spoon pastry into a pastry bag fitted with a 1/2 inch pain tip. Lightly grease a baking sheet. Pipe pastry in fingers about 1 ¼ inches wide and 5 inches long. Leave about 2 inches between fingers.

By Hand: Spoon about ¼ cup pastry on sheet and with a small spatula shape about 1 ¼ inches wide and 5 inches long.

Bake 40 minutes or until golden brown, including any cracks that form while expanding. Cool. About 2 hours before serving spoon Vanilla Pastry cream into pastry bag fitted with a ¼ inch tip. Make a small hole in each end of the éclairs with a knife point. Pipe cream into éclairs through the holes. Ice with about 1 T chocolate icing. Chill. Makes 8 servings.

VANILLA PASTRY CREAM

½ cup sugar

2 T cornstarch (if not thick enough use 3 T).

¼ t salt

4 egg yolks

2 cups milk

½ t vanilla

Combine sugar, cornstarch and salt in saucepan. Combine egg yolks and milk. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture comes to a full boil. Cook and stir 1 minute. Stir in vanilla. Chill at least 2 hours. After pudding is cold fold in 1 cup whipped whipping cream, sweeten if desired. Chill.

CHOCOLATE ICING

In a small saucepan, melt 2 oz. Semi-sweet chocolate and 1 T butter over low heat. Stir in ½ cup powdered sugar and 1 T hot tap water. Stir until smooth. Add more hot water, ½ t at a time until the mixture drops from a spoon in a thin ribbon. Use immediately.

CREAM PUFF PASTRY

(Mom)

4 egg quantity 3 egg quantity

1 cup water ¾ cup water

½ cup butter cut in 8 pieces 6 T. cup butter cut in 8 pieces

1 cup flour ¾ cup flour

¼ t. salt ¼ t. salt

4 eggs 3 eggs

Heat water and butter in medium saucepan, over medium heat, until mixture comes to a full boil and butter is melted. Add flour and salt all at once. Stir vigorously until dough forms a ball and leaves the side of the pan, about 1 minute. Remove from heat. Add eggs, one at a time, mixing thoroughly each time. After adding the last egg, beat until shiny and smooth. Continue as directed in individual *recipe for shaping of the dough. For cream puffs bake 400 for 40 min. Makes 12 large puffs. For small puffs the cooking time may be shorter, cook until golden. Cool away from drafts.

*Gougere

*Cream Cheese Puffs

*Olive Cheese Puffs

*Eclairs

Lemon bars

Crust

2 cups flour
½ cup powdered sugar
1 cup margarine
Mix, mash in pan, bake 350 degrees 20-25 min.

Filling
2 cups sugar
4 eggs
juice of 2 lemons
pinch of salt
4 Tbs. Flour
Pour over crust. Bake another 20 min. Then sprinkle with powdered sugar.