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pastry
1 cup water
in a saucepan, combine the water, butter and salt. heat until water boils and
butter melts. Add the flour all at once and stir vigorously until mixture leaves
the sides of the pan. Remove from heat and col slightly. Beat in eggs, one at
a time until mixture is smooth.
Transfer mixture into a pastry bag. Pipe out strips about 3 inches long and
put them about 2 inches apart. Bake in preheated oven until puffed then
lower the oven temperature to 300* and continue baking until eclair shells
are brown and completely dry. Cool on wire racks.
salt
1 cup milk
2 tbsp butter/margarine
1 tsp vanilla
Blend suger, cornstarch and salt in a saucepan. Add in the milk and eggyolks.
Cook over medium heat until thick while stirring constantly. Remove from
heat. Stir in butter and vanilla. Cool.
Glaze
2 tbsp butter/margarine
milk
Heat cocoa powder and butter in a saucepan until melted over low heat.
Remove from heat and add suger and vanilla. If it is too thick, add some milk.
Blend well.
cake:
1 T baking powder
2 tsp coffee
Beat egg yolks until yellow colored. Add gradually the sugar and hot water.
Add in vanilla. Fold in sifted flour and baking powder mixture.
For meringue: beat eggs and cream of tartar for about 1/2 minute or until soft
peak stage, then gradually add sugar. Continue beating.
Fold in the batter mixture and thin stream over entire surface of whipped egg
white gently cutting and folding in and up the sides and over. Fold in until
mixture is well blended but not over mixed.
Butter Icing
1 cup sugar
2 tsp instant coffee powder
1 cup milk
1 cup butter
Cream butter until fluffy. Gradually add the chilled mixture while beating
continuously until smooth and of spreading consistency.