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Cream Puffs and Eclairs


4 eggs

1 cup boiling water

1 cup flour

1/2 cup butter

1/2 Tsp salt


For the cream puffs:
Combine the butter,salt and water and heat to boiling.

Sift and remeasure the flour then add it to the boiling mixture.

Beat mixture well until it leaves the sides of the pan and does not cling to the spoon.

Remove from heat and allow to cool slightly.

Add the eggs one at a time, beating well after each addition until mixture is smooth.

Drop by teaspoonfuls onto a well oiled baking sheet at least 2 inches apart or into muffin tins.

Bake at 400 deg for 30 min. Lower heat to 350 deg and continue to bake for another 10 min. or until firm and dry.

Remove from oven and let cool.

Cut a slit in the side of each puff and fill with whipped cream,etc.

For Eclairs:

Use a pastry bage with a large tip and pipe dough onto well oiled cookie sheet in 4 inch strips.

Continue as for cream puffs

Fill with desired filling or dip in icing.