Puffs or Eclairs

Directions

1. 1
   Preheat oven to 425F (220C).
2. 2
   Line baking sheets with parchment.
3. 3
   Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs.
4. 4
   Be sure to leave enough room in between for them to triple in size.
5. 5
   Brush with egg glaze and bake for 15 minutes.
6. 6
   Lower heat to 400 and open oven door briefly to let steam out.
7. 7
   Close the door and continue to bake another 10 to 30 minutes according to their size.
8. 8
   They must be well dried out or they may fall.
9. 9
   Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy.
10. 10
    Return to the oven as necessary.
11. 11
    Remove when done and cool on a wire rack.
12. 12
    Baked puffs and eclairs freeze well for up to a month.
13. 13
    Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip.