Cream Puffs
5 eggs 1 tablespoon sugar + teaspoon salt Boil sugar, water and butter one minute; add flour all When mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly. When all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven. Fill with cream filling, strawberry filling, chocolate filling, or whipped cream.
Éclairs Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven.
Fill with cream, chocolate, coffee, or strawberry filling, and brush tops with melted fondant, chocolate frosting, or confectioners' frosting. 6 eggs cup powdered sugar 1 cup flour