Cream Puffs or Chocolate Eclairs

Cream Puffs or Chocolate Eclairs

Cream Puffs or Chocolate Eclairs
Makes one dozen puffs
Boil: 1 cup water
Add : 1/2 cup butter
1/4 tsp. salt
Keep over low heat and…
Add: 1/2 cup whole wheat flour
1/2 cup unbleached flour
Stir until dough forms ball- then
Remove from heat and…
Add: 4 eggs one at a time – beat
after each addition until all is absorbed
Continue beating until thick dough
Drop: 1 heaping tablespoon at a time on
greased baking sheet about 2 inches
apart. ( For eclairs make long and
narrow.)
Bake at 425 degrees for 45-50 minutes
until no beads of water on surface.
Do not open oven door during first
half of baking.
When cool, slit each on the side and fill
with cream filling. For eclairs, may top
with chocolate icing.

Cream Filling:
In large microwave safe measuring cup-
Combine:
2 cups milk (or 2 cups water
+ 1 cup powdered milk)
2 tablespoons cornstarch
1/4 tsp. salt
Cook in microwave at 100% power
for about 3 minutes- until thick
Add: 1//2 cup erythritol sugar
Beat in: 2 eggs
Cook another 1-2 minutes until thick
Cool – add: 1 tsp. vanilla
Fill puffs – (for eclairs, just use my chocolate
frosting found with chocolate cake recipe
for topping).