Cream Puffs and Eclairs
Ingredients
Directions
Make the dough
Put the butter and boiling water in a saucepan.
When the butter is melted and the water is boiling, stir in the flour and salt all at once.
Stir quickly until the mixture is quite firm (a minute or two), then remove from the fire.
When cool, beat in the eggs one at a time until the mixture is light and smooth.
Bake and fill
Drop tablespoonfuls of dough a little distance apart on buttered tins.
Bake in a hot oven for thirty minutes.
Split the puffs; when cool, fill with whipped or made cream.
For eclairs, make the same dough as for cream puffs.
Bake in strips four inches long and one wide.
When cool, fill with cream.
Cover with chocolate or any frosting you care to use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Starch that gelatinises with the hot water and sets the dough's structure around the eggs.
- Eggs (in the method)
- Add moisture and structure, and expand with steam to make the puffs hollow.
- Butter (in the method)
- Adds fat and richness to the dough, softening its texture.
The step that matters
Beat in the eggs one at a time. Each egg must be fully absorbed before the next goes in, or the dough breaks or turns greasy. Smooth, light dough holds its shape and rises properly in the hot oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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