Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CHOUX PASTE-----------------------------
1/2 c Butter or margarine 1 c All-purpose flour
1 c Water 4 Eggs
1/4 ts Salt

--------------------VANILLA PASTRY CREAM-------------------------
3/4 c Sugar 1 1/2 ts Vanilla extract
1/4 c All-purpose four Or (for almond pastry cream)
1/4 ts Salt 1 ts Almond extract
1 1/2 c Milk 1 1/2 c Heavy or whipping cream
6 Egg yolks

-----------------SEMISWEET CHOCOLATE GLAZE----------------------
2 Squares semisweet chocolate 1 c Confectioners' sugar
2 tb Butter 3 tb Milk

Choux Paste: Cream Puffs
Grease 2 large cookie sheets. Prepare choux paste: In 2-qt.
saucepan over medium heat, heat butter, water and salt until butter
mixture boils. Remove from heat. Add flour all at once. With wooden
spoon, vigorously stir until mixture forms a ball and leaves side of
pan. Preheat oven to 375 F. Add eggs to flour mixture, one at a
time, beating well after each addition, until smooth. Cool mixture
slightly. Using large spoon and rubber spatula, drop batter onto
cookie sheets in 12 large mounds, 3 inches apart, swirling top of
each. Bake 50 minutes. Remove from oven; cut slit in side of each
puff. Return to oven; bake 10 minutes. Tun off oven; dry puffs in
oven 10 minutes. Cool. Prepare filling; cover and chill. When puffs
are cool, slice top off each. Fill each shell with the chilled
Vanilla or Almond pastry cream; replace top. Sprinkle tops of cream
puffs with some confectioners' sugar. Eclairs: Preheat oven to 357 F.
Make choux paste as for Cream Puffs above; drop by 1/4 cupfuls onto
cookie sheet 2 inches apart, and in rows 6 inches apart. to make 10.
Spread each mound into rectangle, rounding edges. (Or use pastry
bag) Bake 40 minutes or until lightly browned. Cut slit in side of
each shell and bake 10 minutes longer. Turn off oven; dry shells in
oven 10 minutes. Cool on rack. Prepare pastry cream and semisweet
chocolate Glaze. Slice about 1/3 from top of each shell and fill
bottom of shells with cream filling; replace tops and spread with
glaze. Refrigerate until serving time. Pastry Cream: In 2-quart
saucepan, combine susar, flour and salt; stir in milk. Over med.
heat, cook, stirring, until mixture thickens and boils, about 10
minutes; boil 1 minute. In small bowl with fork, beat 6 egg yolks
slightly; beat small amount of milk mixture into yolks; slowly pour
egg mixture back into milk mixture, stirring. Cook over medium low
heat, stirring until mixture thickens and coats spoon well, about 8
minutes (do not boil). (To check thickness, lift metal spoon from
mixture and hold up 15 seconds; spoon should not show through
mixture.) Remove from heat; stir in flavoring (either vanilla or
almond extract). Cover surface with plastic wrap; chill well, about 2
hours. In small bowl with mixer at medium speed, beat heavy or
whipping cream until stiff peaks form. With rubber spatula, gently
fold cream into custard. Semisweet Chocolate Glaze: In 1-quart
saucepan over low heat, melt 2 squares semisweet chocolate and
butter, stirring constantly. Stir in confectioners' sugar and milk
until smooth. From The Good Housekeeping Illustrated Cookbook typed
for you by Dottie Theriault 9/95
Submitted By DOTTIE THERIAULT On 09-25-95

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