Frances Renier's Eclairs or Cream Puffs

  • 1cup hot water
  • 1/2teaspoon salt
  • 1stick butter
  • 1cup sifted all purpose flour
  • 4large eggs
  1. Place margarine and water in sauce pan, bring to a quick boil
  2. Reduce heat and when margarin melted, add the flour (which has been sifted with the salt) all at once
  3. With a wooden spoon, stir vigorously for about 2 minutes. Mixture will gradually become comact and form a ball.
  4. Remove from heat and roll from side to side - the mixture should by then be a compact ball
  5. Remove from stove, cool slightly add eggs one at a time, beating each one as it goes in for 2 minutes
  6. After all egs have been beaten in, beat 5 minutes longer - Meg: I tried the electric mixer once and found it so messy never tried it again - the dough kept coming up over the mixers - Hand beating not easy - notice Pape's recipe which I'm enclosing mentions electric beating!
  7. Chill the dough for AT LEAST 24 hours, and always made 18 - 9 on a HEAVY pan - Pan should be greased
  8. If you decide on 18: Baking time 15 minutes ( note the recipe has been corrected to 10 minutes, and that worked from my experience with electric oven - maybe Grandma's gas stove was different) at 425 then 20-25 minutes (note recipe corrected to 13 minutes) at 325
  9. Don't bake the 18 all at one time that is on 2 oven racks ---
  10. Having a pastry bag is great - Always did the shaping and never managed all the same size
  11. Remove eclairs from sheet quickly on to rack and with a sharp knife carefully make openings -- so steam can come out quickly -- So often my tops come off completely -- as you know

Filling for Eclairs

After trial and error, this is my own recipe for filling ---- especially if you do not want a thin filling -- If so then less flour
  • 1cup all purpose flour
  • 1cup sugar
  • 1/2teaspoon salt
  • 4cups milk
  • 1teaspoon vanilla
  • 4egg yolks
  1. Sift together three times = Then add milk, small amount (1/2 cup) which will be a thick paste
  2. Continue 1/2 cup at a time mixing thoroughly = if milk add in large amounts, mixture is lumpy --- should be smooth
  3. Cook the mixture over hot water - double boiler or a make shift - but not directly on heat
  4. Stir constantly - it takes time
  5. When it starts to thicken, reduce heat but stir for at least 5 minutes longer
  6. Remove from heat and add slowly 4 egg yolks which have been slightly beaten. Put som of the hot mixture into the egg yolks (small amount) then some of the egg yolk mixture into the hot mixture slowly so eggs do not lump
  7. Then add all yolks to hot mixture, return to heat and cook for at least 2 minutes longer, stirring constantly -- add vanilla
  8. When mixture cools refrigerate for 4 to 5 hours or overnight before filling the eclair shells. It should be on the thick side
  9. When you start filling the shells, if you see the custard too thick, just add a small amount of cold milk - mix well

Frosting for Eclairs

  • 2squares unsweetened chocolate
  • 5tablespoons margarine
  • 1teaspoon vanilla
  • 2cups sifted powdered sugar
  • hot milk
  1. Melt margarine and chocolate over hot water
  2. add 1/2 cup powdered sugar which has been sifted
  3. Stir adding a teaspoon of hot milk
  4. Continue to add the sugar with small amount of milk so mixture doesn't get too thin
  5. Heat 1/4 cup of the milk but add it gradually until all powdered sugar in - too much will make a runny frosting - too little makes it uneasy to spread - if you've made frosting you won't have any trouble, but my first attempt was a disaster

Recipe for Bander's Salsa

  1. 02 17oz. cans diced tomatoes
  2. 2 diced yellow onions
  3. 1 cup minced jalepenos
  4. 2 diced bunches cilantro
  5. 2 minced cups green onions
  6. 12-15 minced cloves of garlic
  7. 1 oz. salt
  8. 1 oz. pepper
  9. 2 oz. sugar
  10. 1/2 oz. cayenne pepper
  11. 1/2 oz. crushed red pepper 3-4 cups h20