*  Exported from  MasterCook  *
                              Puffs Or Eclairs
 Recipe By     : TOO HOT TAMALES SHOW #TH6299
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    recipe pate a choux
    1                    egg beaten with 1 teaspoon water or milk
 Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out
 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream
 puffs, or 1/2 by 4-inch strips for eclairs. Be sure to leave enough room in
 between for them to triple in size. Brush with egg glaze and bake for 15
 minutes. Lower heat to 400 and open oven door briefly to let steam out.
 Close the door and continue to bake another 1030 minutes according to their
 size. They must be well dried out or they may fall. Take one out of the oven
 and check it by breaking open and checking the interior walls: they should
 be dry, not wet and eggy. Return to the oven as necessary. Remove when done
 and cool on a wire rack.
 Yield: Approximately 30 medium puffs or 18 eclairs
 Baked puffs and eclairs freeze well for up to a month.
 Filling Puffs:
 Either slice open horizontally, spoon filling onto bottom, and replace the
 hat; or pierce a small hole with a paring knife in side or bottom of the
 puff and pipe in a soft filling using a pastry bag with a small plain tip.
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