Cream Puff Pastry

CREAM PUFF Pastry 

1 cup Water
  1/2 cup Butter 
1/4 tsp Salt  
1 cup Sifted Flour  
4 Eggs  

In saucepan, place water, butter and salt.
Bring to a boil. Remove from the heat.
Stir in flour all at once. Cool for 1 minute.
Add eggs one at a time, beating well after each egg.
Mixture should be glossy and smooth. 

For Cream Puffs:
Place mixture in a pastry bag and pipe 1 inch mounds
onto a greased cookie sheet 2 inches apart
( Bake for 15 minutes at 450°F. Reduce heat to
350°F and bake additional 10 minutes or until shell are
golden brown and rigid.
Fill cooled shells with cream filling.
  Yield: 36 Pastries  
(A hint here is you slice off the top and take out any pastry,fill the pudd,
add the lid with a sprig of parsley and it looks so nice.
I also cut the tops off of cherrt tomatoes, use a melon baller and take
out the pulp,place them upside down on a napkin to drai and fill them with
the various salads and pronto you have added coloe to the platter.
Remember when you serve a meal you should always have a touch of
red on a platter...it draws the eye to your masterpiece. 

CREAM PUFF FILLINGS
Lemon Filling: 
  2/3 cup sugar  
2 TBS cornstarch   
Dash of salt  
3/4 cup ice water  
2 slightly beaten egg yolks  
Grated peel of 1 lemon  
3 TBS lemon juice  
1 TBS butter or margerine   

Mocha Filling:  
2 oz. semi-sweet chocolate  
2 cups whipping cream, chilled  
2 TBS sugar 
1/4 tsp instant coffee  

Chocolate Glaze:   
4 oz. semi-sweet chocolate  
1/4 cup water  

Lemon Filling:
Combine sugar, potato starch and salt in a medium pan. 
gradually add ice water.
Stir in egg yolks, lemon peel, and lemon juice.
Cook and stir over medium heat until bubbly.
Boil only one minute-no longer.
Remove from heat and stir in butter.
Let cool 15 to 20 minutes. Fills 8-10 large or 12-16 small puffs. 

Mocha Filling:
Melt chocolate
(microwave on medium setting for 2 minutes or heat in double boiler).
Whip cream with sugar and coffee until stiff. Fold in melted chocolate.
Fills 8-10 large puffs or 12-16 small puffs.  

Chocolate Glaze:
Bring chocolate and water to a boil.
Spread small amount immediately on each cream puff.
Refrigerate to set.