Homemade Cream Puffs and Eclairs
- Yield: 6
- Servings: 5-6
- Prep Time: 2m
- Cook Time: 40m
- Ready In: 42m
Average Member Rating
(5 / 5)
1 People rated this recipe
Homemade cream puffs and éclairs. Very easy and delicious homemade dessert baked in a convection oven.
- 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
Preheat the oven to 400ºF(190ºC). Lightly grease a baking sheet with nonstick cooking spray and set aside.
In a medium saucepan,bring 1 cup of water and margarine to a boil,uncovered,over medium-high heat-about 1 minute.
In a small mixing bowl,combine all-purpose flour and cornstarch. Mix well and quickly add-all at once-to the boiling mixture.
Stir well,using a wooden spoon,until mixture forms a ball around the spoon and doesn't cling to the sides of saucepan.
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.
To shape the cream puffs,drop the dough by heaping tablespoonfuls onto the baking sheet,spacing the puffs about 2-inches(5 cm) apart.
To shape eclairs,shape the dough into narrow rectangles about 3½-inches(9 cm) long.
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.
Transfer homemade cream puffs and eclairs to wire racks and coll -about 1 hour.
To fill,slice the puffs in half horizontally and spoon low-calorie filling into the bottoms and replace the tops.