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Results 11 - 20 of 200 for cream eclair
Grease cookie sheet. Start oven ... dough out for eclairs. Keep 3" apart. Bake ... Fill with any cream filling or pudding and ice ... 10 to 12 puffs.
In a saucepan, heat water, ... Round mounds form cream puffs. Longer mounds (about 1x4 inch) form eclairs.) For cream puffs: Bake ... Makes approximately 16 puffs.
Bring water and butter to boil. Add flour and vanilla. Beat and let cool. Add eggs, one at a time, beating each time. Grease cookie sheet. ...
FILLING: Make while eclairs cook and place in refrigerator. ... for eclair; for cream puffs 3/4 of tablespoon. Bake ... puffs with powdered sugar.
Bring first 4 ingredients to ... one egg in at a time. Drop 12 spoonfuls or trail long spoonful for eclairs. Bake at 45 minutes. Cool and fill.
Heat the water and butter ... Frosting. Or fill with sweetened whipped cream, replace top and cover with sifted powdered sugar. Makes about 36.
17. ECLAIR SHELLS
Heat water, butter, sugar and ... paper on filling. Chill at least (2) hours, then fill eclairs. Top with powdered sugar or chocolate frosting.
Melt butter in boiling water. ... small blobs for cream puffs or shape 3/4" wide, 4" long for eclairs. Bake at 450 degrees ... eclairs. Mix until smooth.
Bring to boil and remove form heat, water and butter. Add flour. Add 4 eggs, one at a time while beating. Spread on large cookie sheet or ...
1. Boil butter and water ... Add well softened cream cheese and beat well. Spread ... Remove from heat. 3. Stir until cool and slightly thickened.
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