rom the heat; let stand for 5 minutes.
Add eggs
side.
To make the Cream Puffs: In a medium saucepan combine
CREAM PUFFS: Place butter in a medium
ater, beating all the while, for about 10 minutes, until it
*The cream puffs can be found in the cookie section of your local grocery store.
Cream Puffs:
In a large non
For the puffs: Preheat oven to 400.
n 1 egg. Let stand for 10 mins to cool. Stir
ides of the pan. Cool for 2 mins. Beat in the
a baking sheet. Or, for a neater appearance, use a
Shape pastry into strips 1-inch wide and 4-inches long on baking sheet as for cream puffs.
When cool, split one side. Fill with Whipped Cream Topping* and frost with chocolate frosting. Makes 12 eclairs.
For the Cream Filling:
To a medium
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly.
Cut tops from miniature cream puffs.
Fill with mixture.
Replace tops and serve.
Refrigerate remaining.
he baking pan.
Bake for a total of about 20
For filling, in a small mixing bowl, beat cream cheese and 2 tablespoons
ool for 10 minutes.
In the meantime, make the cream filling
heet, and bake until the puffs rise and are golden brown
br>Bake at 400 degrees for 30-35 minutes (or until
rom heat, and let cool for 5 minutes.
3. Beat
Combine softened cream cheese, milk and seasonings and mix well.
Add chicken, almonds and onions and mix lightly.
Cut tops from miniature cream puffs.
Fill with chicken mixture.
Replace tops and bake at 375\u00b0 for 5 minutes or until warm.