Niagara Falls Culinary Institute

Directions

1. Combine water and butter in a large pan and bring to a boil.
2. On medium-high heat, stir in flour all at once, mix for about 5 minutes until the mixture forms a ball and begins to stick to the bottom
3. Place mixture in the bowl of a mixer and allow to mix on speed 2 for 3-5 minutes.
4. Slowly add eggs in one at a time until fully incorporated. Scrape bowl as needed.  Add eggs on speed 1, then mix on speed 2
5. After eggs are added, scrape bowl thoroughly and mix for 1 more minute
6. Pipe desired shape, cream puff, éclair, swan, etc. onto a parchment-lined sheet tray
7. Bake at 375 for 10 minutes, 350 for 10 minutes, 325 for 10 minutes, and 250 for 20 minutes.
8. Allow shells to cool in oven with the door open
9. When ready to assemble, whip cream, sugar, and vanilla to medium peaks. Cut, fill and assemble puffs, eclairs, or swans.