🫙 From the Spice Rack
Puffs Or Eclairs
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 cocktai...
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Ingredients2 items
Ingredients
- 1recipe pate a choux
- 1egg beaten with 1 teaspoon water or milk
Directions
- 1
1 recipe pate a choux 1 egg beaten with 1 teaspoon water or milk Preheat oven to 425 degrees
- 2
Line baking sheets with parchment
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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
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Be sure to leave enough room in between for them to triple in size
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Brush with egg glaze and bake for 15 minutes
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Lower heat to 400 and open oven door briefly to let steam out
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Close the door and continue to bake another 1030 minutes according to their size
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They must be well dried out or they may fall