Title: Cream Puff Shells and Eclairs
Categories: Appetizer
Yield: 12 Servings

1/2	c	Shortening
1	c	Boiling water
1	c	Sifted all-purpose flour
1	ts	Salt
4		Eggs

Add shortening to water and bring to a boil; add flour and salt all at once, stirring vigorously; cook, stirring constantly, until mixture forms a ball in center of pan. Cool slightly, then add the unbeaten eggs, one at a time, beating thoroughly after each egg is add. Chill mixture in the refrigerator overnight or for at least 5 or 6 hours. Using a tablespoon, shape mixture into 12 large mounds on a greased cooky sheet. For miniature puff shells, shape 1-inch rounds with a teaspoon.) Place mounds 2 inches a part to permit spreading. Bake in a hot oven (450ø) for 15 minutes, then reduce heat to moderate (350ø) and bake 25 to 30 minutes longer. (Bake miniature shells about half that time.) Cool thoroughly.

Just before serving, split shells and fill with ice cream, whipped cream, custard cream filling, a mixture of equal parts of whipped cream and custard cream filling, or sweetened fresh fruit. Cream- or custard-filled shells may be iced with a chocolate or mocha frosting, or served with a chocolate, butterscotch, or fruit sauce. Top fruit-filled shells with whipped cream or sprinkle with Confectioners' sugar.

ECLAIRS: Follow directions for Cream Puff Shells. With a spoon or pastry tube, shape mixture into 1- by 4-inch strips. Bake as directed. Fill with whipped cream or Custard Cream Filling and spread with chocolate or mocha frosting.

from "Sunset Cook Book of Favorite Recipes", edited by Emily Chase, copyright 1949

typed and posted by teri Chesser 10/96

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