Evening star., 1921-11-30
How to Make Cream
Puffs and EclairS


Cream puffs make an admirable
dessert IL they are good. And il they
| sure to be good. OF course. cream
, puffs from some pastry shops are bet
ter than any homemade cream puhs.-
! perhaps. Nevertheless the really weu
| made. homemade cream pun ie de-
licieus.
Follow the directions carefully. ex-
! actly. II you are novice at making
, the puffs. Don't skimp time or ma
terials. and you will be sure to have
success. lat
Here is one recipe. which calls for
milk. The usual recipe calls instead
| for water. Put two tablespoons of
| sugar. cup of milk and a third Of a
cup Of best butter on the stove in
! saucepan. When il reaches the boil
once. and stir thoroughly. As soon
as the mixture sticks together in
ball remove from the fire. Be very
careful not to burn. Now let the
| mixture get almost cold and then add
four eggs, not separated. but one egg
| at time. Beat thoroughly after the
addition Of each egg-four or five
minutes Now cook the puffs on
buttered tin sheet or shallow cake
pan. Allow about an inch between
| them. You can either drop them from
the end of a spoon, or you can force
them through pastry tube. They
must be baked rather slowly in
| steady oven-about twenty-five min
utes. II they are not cooked thor
oughly they fall.
you simply shape the paste into
shapes for eclairs A little practice
will make this quite possible. Also.
IL you make small puffs and frost
them with chocolate, you have some
thing quite as delicious as the regu-
In ha me n a
though different in shape.
You can, of course. use a pastry
tube for this shaping IL you have one:
You can also use q sheet OF waXed
paper on the bottom of the pan you
bake them in.
Here is a recipe for cream pufrs.
using water:
Two siIls Of boiling water. one
large cup of -four. one saltspoon OF
soda, three-Quarters pounds of but
boiling water over the fire. Then stir
in the flour until perfectly blended
and cooked, and the paste leaves the
side of the saucepan. Remove from
| the fire and beat in. one by one. the
eggs. turning always one way. Dis
solve the soda in a few drops OF boil
ing water. and add it to the paste:
beat well. Butter a sheet of tin and
drop the batter upon it. one table
spoon for each puff. Do not let them
touch. Bake in a quick oven about
fifteen minutes. When done. make
:: an opening in the side with a sharp
knife and fill with a custard.
AS for the filling. you can use
whipped cream or custard. And you
can use any good icing for the top
puffs are usually sprinkled with pow
dered sugar on top.
A chocolate custard may be used
for filling either cream pufs or
| eclairs. and sometimes grated choco--
late or sweetened cocoa powder 10
sometimes eclairs are iced with pink
or other colored icing.
Here is good recipe for both
kinds of filling. first with whipped
cream:
To one cup heavy cream add four
tablespoons sugar. one-half teaspoon
vanilla and a few grains salt. Beat
until stiff: using an egg beater' or
wire whisk.
Scald one and one-half cups milk.
Mix three and one-half tablespoons
flour with three e-fourths cup sugar
and one-eighth teaspoon salt, ana
add two eggs. slightly beaten: Com
boiler fifteen minutes. stirring con-
stantly until thickened: afterward oc-
one-half teaspoon vanilla.
Icing for eclairs:
One cup sugar. five tablespoons
cold water. one ounce chocolate. Put
sugar and water in saucepan, stir
until sugar is dissolved. and cook
without stirring until mixture. when
tried in cold water. will form a sirup
thick enough to coat the finger, but
not thick enough to form jelly-like
ball. Turn on a platter, let stand
until cooled slightly, then stir with
q wooden spoon until white and
creamy. Add melted chocolate and
stir until mixed. Put in a saucepan
placed over larger saucepan of boil
ing. water, and beat until Of right