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Eclairs
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 017 01
ECLAIRS
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
139 cal
10 g
3g
10 g
90 mg
121 mg
14 mg
Ingredient
Weight
Measure
Issue
BUTTER
2 lbs
1 qts
WATER,BOILING
4-1/8 lbs
2 qts
FLOUR,WHEAT,GENERAL PURPOSE
2-3/4 lbs
2 qts 2 cup
SALT
1/4 oz
1/8 tsp
EGGS,WHOLE,FROZEN
3-5/8 lbs
1 qts 2-5/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Combine butter and water; bring to a boil.
2
Add flour and salt all at once stirring rapidly. Cook 2 minutes or until mixture leaves the sides of the pan and forms a ball.
3
Remove from heat; place in mixer bowl. Cool slightly.
4
Add eggs, while beating at high speed, using a flat paddle. Beat until mixture is thick and shiny.
Spray each pan with non-stick cooking spray. Use a pastry bag or drop 2-1/2 tablespoons of batter 2 to 6 inches apart on sprayed
5
pans; spread each mound into a 1x4-1/2 inch rectangle, rounding sides or piling batter on top.
6
Bake at 400 F. for 10 minutes; reduce oven temperature to 350 F. ; 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 1.
9
Refrigerate filled shells until served.
Notes
1 Fill shells with 2/3 recipe Vanilla Cream Pudding Recipe No. J 014 00, 1 recipe Whipped Topping Recipe No. K 002 00, or commercial
prepared hard ice cream may be used. Fill shells with 1/3 cup filling. Sprinkle with sifted powdered sugar or cover with Chocolate
Glaze Frosting, Recipe No. G 024 00.



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Eclairs

Yield: 100 Portion: 1 Each
Calories: 139 cal
Carbohydrates: 10 g
Protein: 3g
Fat: 10 g
Cholesterol: 90 mg
Sodium: 121 mg
Calcium: 14 mg

Ingredient Weight Measure Issue
BUTTER 2 lbs 1 qts
WATER,BOILING 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 2-3/4 lbs 2 qts 2 cup
SALT 1/4 oz 1/8 tsp
EGGS,WHOLE,FROZEN 3-5/8 lbs 1 qts 2-5/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Combine butter and water; bring to a boil.
2
Add flour and salt all at once stirring rapidly. Cook 2 minutes or until mixture leaves the sides of the pan and forms a ball.
3
Remove from heat; place in mixer bowl. Cool slightly.
4
Add eggs, while beating at high speed, using a flat paddle. Beat until mixture is thick and shiny.
Spray each pan with non-stick cooking spray. Use a pastry bag or drop 2-1/2 tablespoons of batter 2 to 6 inches apart on sprayed
5
pans; spread each mound into a 1x4-1/2 inch rectangle, rounding sides or piling batter on top.
6
Bake at 400 F. for 10 minutes; reduce oven temperature to 350 F. ; 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 1.
9
Refrigerate filled shells until served.
Notes
1 Fill shells with 2/3 recipe Vanilla Cream Pudding Recipe No. J 014 00, 1 recipe Whipped Topping Recipe No. K 002 00, or commercial
prepared hard ice cream may be used. Fill shells with 1/3 cup filling. Sprinkle with sifted powdered sugar or cover with Chocolate
Glaze Frosting, Recipe No. G 024 00.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/eclairs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence