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Results 11 - 20 of 27 for puffs eclairs
Grease cookie sheet. Start oven ... dough out for eclairs. Keep 3" apart. Bake ... centers thoroughly but puffs become no browner. Remove and ... 10 to 12 puffs.
In a saucepan, heat water, ... mounds form cream puffs. Longer mounds (about 1x4 inch) form eclairs.) For cream puffs: Bake ... Makes approximately 16 puffs.
Put water, salt, sugar and ... large ones. The puffs should be golden brown and ... Return to oven for about 5 minutes. Makes 12 large or 30 small.
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 in 1 1/2 quart pan over medium heat until it boils. Quickly mix in the flour and cook until it forms a large ball ...
Melt butter in boiling water. ... 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 ...
Heat oven to 400 degrees. Heat water and butter to boiling in 1 quart saucepan, then stir in flour. Stir vigorously until mixture forms a ...
19. ECLAIR RING
Bring to a boil butter ... bottom half of puff pastry. Place top of pastry ... from heat. Add sugar and vanilla. Pour over puff pastry. Serves 6.
Cream Puff Dough: Bring to boil and ... thickened, spread on crust. Top with 12 oz. carton of Cool Whip and drizzle with Hershey's chocolate syrup.
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