Homemade Cream Puffs and Eclairs

2020-05-13
homemade cream puffs and eclairs
  • Yield: 6
  • Servings: 5-6
  • Prep Time: 2m
  • Cook Time: 40m
  • Ready In: 42m

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Nutritional Info

This information is per serving.

  • Calories

    224
  • Fat

    13.0 g
  • Saturated Fat

    8.0 g
  • Polyunsaturated Fat

    0.0 g
  • Cholesterol

    37.0 mg
  • Sodium

    31.0 mg
  • Potassium

    0.0 mg
  • Carbohydrate

    23.0 g
  • Fiber

    0.0 g
  • Sugars

    19.0 g
  • Protein

    4.0 g
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Homemade cream puffs and éclairs. Very easy and delicious homemade dessert baked in a convection oven.

Ingredients

  • 1 cup(250 ml) water
  • 5 tablespoons unsalted margarine
  • 1/2 cup(125 g) sifted all-purpose flour
  • 1/4 cup (60 g) cornstarch
  • 3 large eggs

Method

Step 1

Preheat the oven to 400ºF(190ºC). Lightly grease a baking sheet with nonstick cooking spray and set aside.

Step 2

In a medium saucepan,bring 1 cup of water and margarine to a boil,uncovered,over medium-high heat-about 1 minute.

Step 3

In a small mixing bowl,combine all-purpose flour and cornstarch. Mix well and quickly add-all at once-to the boiling mixture.

Step 4

Stir well,using a wooden spoon,until mixture forms a ball around the spoon and doesn't cling to the sides of saucepan.

Step 5

Remove from the heat and let cool for 2 minutes,then add the eggs,one at a time,beating well after each addition,until the dough is smooth and glossy.

Step 6

To shape the cream puffs,drop the dough by heaping tablespoonfuls onto the baking sheet,spacing the puffs about 2-inches(5 cm) apart.

Step 7

To shape eclairs,shape the dough into narrow rectangles about 3½-inches(9 cm) long.

Step 8

Bake the puffs or eclairs in preheated oven for 10 minutes,then reduce heat to 350ºF(180ºC) and bake for additional 25 minutes or until the puffs are firm.

Step 9

Transfer homemade cream puffs and eclairs to wire racks and coll -about 1 hour.

Step 10

To fill,slice the puffs in half horizontally and spoon low-calorie filling into the bottoms and replace the tops.

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