Whipped Egg Whites For Eclairs Cream Puffs 101 Recipes

WHIPPED EGG WHITES FOR ECLAIRS & CREAM PUFFS 101

Steps:

• 1. After making sure ALL instruments are free from oils saperate egg whites (one at a time) and put in mixing bowl.
• 2. At medium speed beat until Frothy Add salt
• 3. Add cream of tarter while still mixing,
• 4. add vanilla, while still mixing (do not cut off mixer)
• 5. Add sugar slowly, mix on high speed until STIFF PEEKS from. Creamy Egg Whites are ready ! STAY OUT OF THE BOWL ! If you eat this up, you can NOT add water to streach it out, thinking "no one will know" YES THEY WILL ! STAY OUT OF THE BOWL !
• 6. Prepare piping bag by cutting tip and inserting pastry tip. Stand in glass, tip down.
• 7. fill bag with cream (half full) twisting top to close
• 8. Cut pastry in half If you need pastry, see "Eclairs & Cream Puff Dough 101"
• 9. With firm pressure fill pastry, and retop springle with powdered sugar (optional)
• 10. NOW YOU CAN EAT ! ENJOY !

CREAM PUFFS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
• In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

ECLAIR & CREAM PUFF DOUGH 101

Steps:

• 1. In sauce pan, Bring water to a boil. Add salt and butter pieces, let melt over medium heat.
• 2. Add all of flour at once to water wisk well until smooth ( no lumps ) LET COOL for 7 min.
• 3. Add one egg at a time ( wisk each egg until smooth and shiny) It will be very sticky DOUGH IS DONE. (smile)
• 4. load dough in pastry bag (zip-lock) and cut whole in tip (dime size)
• 5. for ECLIARS...squeeze lightly a (finger length) application of dough on prepared baking sheet for PUFFS... squeeze in circular motion a little larger than a quater
• 6. Bake for 30-35 min. @ 400 F and golden brown
• 7. Let cool Fill with you favorite filling (cream or pudding) Top with icing and decorate GET CREATIVE ! ENJOY !