Cream-Puff Paste
By: Anonymous
Published: Thursday, February 11, 2010 - 9:55pm

Ingredients




1 cup Water
cup Butter
1 cup Sifted flour
4 Eggs

Preparation

1 This will make one dozen of this most delectable of all French pastries. 2 The French call this uncooked mixture pate a chou. 3 Bring the water and butter to a full boil. Stir in the flour all at once. Beat over low heat until the mixture forms a ball and leaves the side of the pan. 4 Remove from the heat and beat in the eggs, one at a time, being sure that each one is entirely incorporated before adding the next. 5 CHOCOLATE ECLAIRS 6 Make cream-puff paste(above). Shape the eclairs with a large pastry tube or with 2 spoons, placing them about 3 inches apart on an ungreased cookie(spelt cooky in the book) sheet. They should be about 4 inches by 1 inch. 2. Bake in a 400 degree F oven for 45 minutes. Be sure they are dry, as an undone eclair will fall when taken out of the oven. 7 Remove to cake rack to cool slowly. Fill with Mocha Pastry Cream and frost with Shiny Frosting for Eclairs. 8 Makes 12 elcairs.