Eclairs

Categories: None

Serves: 100 Servings

Ingredients:

2 qt WATER; BOILING
2 lb BUTTER PRINT SURE
34 EGGS SHELL
2 1/2 lb FLOUR GEN PURPOSE 10LB
1 ts SALT TABLE 5LB

Instructions:
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 400 F. OVEN
350 F. OVEN

1. COMBINE BUTTER OR MARGARINE AND WATER; BRING TO A BOIL.

2. ADD FLOUR AND SALT ALL AT ONCE, STIRRING RAPIDLY. COOK ABOUT 2
MINUTES OR UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND FORMS A BALL.

3. REMOVE FROM HEAT; TRANSFER MIXTURE INTO MIXER BOWL. COOL SLIGHTLY.

4. ADD EGGS, A FEW AT A TIME, WHILE BEATING AT A HIGH SPEED, USING THE
FLAT PADDLE. BEAT UNTIL MIXTURE IS THICK AND SHINY.

5. USE A PASTRY BAG OR DROP 2 1/2 TBSP BATTER IN ROWS 2 INCHES BY INCHES
BY 6 INCHES APART; SPREAD EACH MOUND INTO A 1 BY 4 1/2 INCH RECTANGLE,
ROUNDING SIDES OR PILING BATTER ON TOP. FOLLOW STEPS 6 THROUGH 9.

6. BAKE 10 MINUTES; REDUCE OVEN TEMPERATURE TO 350 F. AND BAKE 30
MINUTES LONGER OR UNTIL FIRM. TURN OFF OVEN.

7. OPEN OVEN DOOR SLIGHTLY; LEAVE PUFFS IN OVEN 8 TO 10 MINUTES TO DRY
OUT AFTER BAKING. SHELLS SHOULD BE SLIGHTLY MOIST INSIDE.

8. USING A PASTRY TUBE, FILL SHELLS. SEE NOTE 2.

9. REFRIGERATE FILLED SHELLS UNTIL READY TO SERVE.

NOTE: 1. IN STEP 4, CRACK EGGS INTO 8 SMALL BOWLS (4-5 EGGS PER BOWL);
ADD ONE BOWL OF EGGS AT A TIME TO MIXTURE IN MIXER BOWL. BEAT AFTER EACH
ADDITION. REPEAT UNTIL ALL EGGS ARE ADDED.

NOTE: 2. FILL SHELLS WITH 2/3 RECIPE VANILLA CREAM PUDDING (RECIPE NO.
J-21). 2 GAL WHIPPED TOPPING (RECIPE NO. K-16), ICE CREAM (RECIPE NO.
J-12) OR COMMERICAL PREPARED HARD ICE CREAM MAY BE USED. FILL SHELLS WITH
1/3 CUP (1-NO. 12 SCOOP) FILLING. SPRINKLE WITH SIFTED POWEDERED SUGAR OR
COVER WITH CHOCOLATE GLAZE FROSTING (RECIPE NO. G-42).

NOTE: 3. SHELLS MAY FILLED WITH CHICKEN ALA KING, CHICKEN SALAD, TUNA
SALAD, HAM SALAD, AND SHRIMP SALAD.

Recipe Number: J02601

SERVING SIZE: 1 ECLAIR

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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