Hamilton Beach 840113300, Operating Instructions Manual

15

Cream Puffs

1 cup water

1

⁄

2

cup butter or margarine

1

⁄

4

teaspoon salt

Place water, butter, and salt in medium saucepan; bring to boil; remove from heat.
Stir in flour all at once. Beat well until mixture leaves the sides of the pan. Cool 1
minute. Add eggs, one at a time, beating well after each addition. Mixture should
be smooth and glossy. Assemble and fill cookie press with cream puff mixture;
use decorator tip. Make 1 1/2 inch mounds, 2 inches apart on greased baking
sheet. Bake at 450°F for 15 minutes. Reduce to 350°F and continue to bake for 30
minutes or until puffs are golden brown with dry, rigid sides. Make a slit in the side
of puff with a small sharp knife. Cool on wire rack. Fill centers per directions.

Makes 12 large cream puffs.
Cream Puff Variation:
Miniature Cream Puffs:

Make 1-inch mounds, 2 inches apart, on greased baking sheet. Bake at 450°F for
15 minutes; reduce to 350°F and continue baking 10 minutes or until puffs are
golden brown with dry, rigid sides. Fill centers with vanilla cream or cut tops off
and fill with meat, cheese or seafood fillings.

Makes 42 miniature cream puffs.

Eclairs

Prepare cream puff mixture. Using decorator tip, make 3-inch long strips, 2 inches
apart, on greased baking sheet. Bake at 450°F for 15 minutes; reduce to 350°F
and continue baking for 30 minutes or until eclairs are golden brown with dry, rigid
sides. Make a slit in the side of each eclair with a small, sharp knife. Cool on wire
rack. Fill centers. Spread tops with chocolate or vanilla frosting.

Makes 12-15 eclairs.

Vanilla Cream

1 cup sugar
6 tablespoons all-purpose flour

1

⁄

4

teaspoon salt

1

1

⁄

2

cups milk

Combine sugar, flour and salt in medium saucepan. Stir in milk. Cook, stirring
constantly, over low heat until mixture thickens (about 5 minutes). Add egg yolks
and cook, stirring constantly, 3 minutes. Do not allow to boil. Remove from heat,
stir in butter and vanilla. Chill. Fold in whipped cream. Assemble and fill cookie
press with vanilla cream; use filler tip. Fill cream puffs, miniature puffs or eclairs.

Makes 3 cups vanilla cream; fills about 12 medium puffs or eclairs, or about
36 miniature puffs.

4 egg yolks, slightly beaten

1

⁄

4

cup butter or margarine

1 tablespoon vanilla

1

⁄

2

cup heavy cream, whipped

1 cup all-purpose flour
4 large eggs

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