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Suggest a better descriptionPAN: 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
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 63 | ||
Calories from Fat: 14 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 63.3mg | 19 % | |
Sodium 21.2mg | 1 % | |
Potassium 32.9mg | 1 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.5g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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