Cream Puffs And Eclairs
|Non stick cooking spray||1|
|Water||1 Cup (16 tbs)|
|Unsalted margarine||5 Tablespoon|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
Preheat the oven to 400°F.
Lightly coat a baking sheet with the cooking spray and set aside.
In a medium size heavy saucepan, bring the water and margarine to a boil, uncovered, over moderately high heat about 1 minute.
Meanwhile, in a small bowl, combine the flour and cornstarch and quickly add all at once to the boiling mixture.
Stir briskly with a wooden spoon until the mixture forms a ball around the spoon and does not cling to the sides of the pan.
Remove from the heat and cool for 2 minutes, then add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
To shape cream puffs, drop the dough by heaping tablespoonfuls onto the baking sheet, spacing the puffs about 2 inches apart.
To shape eclairs, shape the dough into narrow rectangles about 3 1/2 inches long (it's easiest to do this by piping the dough through a pastry bag fitted with a large plain tip).
Bake the puffs or eclairs for 10 minutes, then reduce the heat to 350°F and bake 25 minutes longer or until the puffs are firm.
Transfer to wire racks and cool to room temperature about 1 hour.
To fill, slice the puffs in half horizontally, spoon a tablespoon of Make your own Chocolate Pudding, or another low calorie filling into the bottoms, and replace the tops.