Whipped Egg Whites For Eclairs Cream Puffs 101 Recipes

CREAM PUFFS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
• Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
• In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

WHIPPED EGG WHITES FOR ECLAIRS & CREAM PUFFS 101

Steps:

• 1. After making sure ALL instruments are free from oils saperate egg whites (one at a time) and put in mixing bowl.
• 2. At medium speed beat until Frothy Add salt
• 3. Add cream of tarter while still mixing,
• 4. add vanilla, while still mixing (do not cut off mixer)
• 5. Add sugar slowly, mix on high speed until STIFF PEEKS from. Creamy Egg Whites are ready ! STAY OUT OF THE BOWL ! If you eat this up, you can NOT add water to streach it out, thinking "no one will know" YES THEY WILL ! STAY OUT OF THE BOWL !
• 6. Prepare piping bag by cutting tip and inserting pastry tip. Stand in glass, tip down.
• 7. fill bag with cream (half full) twisting top to close
• 8. Cut pastry in half If you need pastry, see "Eclairs & Cream Puff Dough 101"
• 9. With firm pressure fill pastry, and retop springle with powdered sugar (optional)
• 10. NOW YOU CAN EAT ! ENJOY !

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

HOMEMADE WHIP CREAM (USING EGG WHITE)

Steps:

• Take a clean bowl. Add 2 egg whites. (Make sure the bowl is moisture free.)
• Start beating the egg whites. Beat for 2 minutes or until foam appears. Start with low speed & increase it gradually to high speed.
• Add powdered sugar in batches and beat till sugar mixes well. Do not overbeat or else the mixture will become watery.
• Add vanilla essence and lemon juice. Beat the mixture for 10-15 seconds only. The whipped cream is ready.
• Divide the mixture into 2 separate bowls. Add the food colour of your choice. I have used red & green here. Mix well.
• Pour whip cream in a piping bag aligned in a glass container.
• Use it to decorate your favourite cake or dessert.

"HEAVY CREAM" FILLING FOR ECLAIRS & CREAM PUFFS

Steps:

• 1. Add heavy cream to mixing bowl, and start whipping at medium speed until texture change (cream will began to thinken)
• 2. Add sugar slowly while still mixing, add vanilla I know you want to taste it " go on, taste it". Now make adjustment to the sugar if you want more. This is also the time to add any "special Libations" =rum, kahlua', coffee....
• 3. Mix on high speed until thick and creamy Cream is done! STOP EATING IT ! Leave some for the pastry.
• 4. Cut small whole in bag and insert piping tip. hang in drinking glass (tip down)
• 5. *Cut open pastries DON'T HAVE PASTRY ? SEE= ECLAIR & CREAM PUFF DOUGH 101
• 6. Began to fill piping bag with cream, (fill only half full) Shake bag to move cream to tip, and remove air pockets. twist top.
• 7. With firm pressure, squeezing from the top. Filling pastry with desired amount of cream. Put top back on pastry. Springle with powdered sugar (optional). ENJOY !