Homemade Cream Puffs and Eclairs

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.