Back to Redi-Base Dessert Recipes

Redi-Base Dessert Recipes

 

Eclairs & Puffs

Pastry (Choux Pastry or Pate a Choux)

Yield: 1 dozen cream puffs or eclairs
Yield: 4 1/2 dozen profiteroles

Ingredients:

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup sifted flour

4 eggs at room temperature

Directions:

Preheat oven to 400° F.

Quickly bring water, butter, and salt to boiling. Pull pan almost off burner and turn heat to moderate.

Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball.

Set pan on a damp cloth.

Break an egg into a cup and slide into flour mixture. Beat hard with a wooden spoon to blend. Add remaining eggs, 1 at a time, beating well. Each egg must be blended in before the next is added; mixture will look odd at first, almost curdled, but as you beat, it will become smooth.

Either spoon on to baking sheet or "pump" through pastry bag with extra large tip.

Bake until lightly browned; about 20 minutes. Tip: When moisture beads disappear, the pastry is complete.

 

Filling

RC Instant Pastry Cream prepares easily with milk. Filling for eclairs, cream puffs, cakes. Can be piped or spread; does not weep. Product is freeze-thaw stable.

Variations:

Chocolate Cream: Add 6 Tbsp. cocoa powder

Coconut Cream: Add 2 tsp. coconut extract

Banana Cream: Add 2 tsp. banana extract

Double Cream: Fold 8 oz. heavy cream, whipped into prepared RC Instant Pastry Cream

Peanut Butter Cream: Whip 1/2 cup room temperature peanut butter until fluffy. Add milk and whip to blend. Add the RC Instant Pastry Cream Mix and proceed with package instructions.