What’s Cooking: Eclairs and cream puffs

BROCKTON (WHDH) - It’s time for sweet treats and at Montilio’s Baking Company, owner George Montilio showed 7’s Sarah French how to make their signature eclairs and cream puffs.

Montilio’s Eclair/Cream Puff
Montilio’s Baking Company
Brockton, Mass.

Preheat oven to 400 degrees
In a saucepan, boil 1 cup of water, 4 oz. of unsalted butter, a pinch of salt
Then add 1 cup of flour full strength and put on a home mixing machine with a paddle and cool down to warm as to not cook the eggs.
Add eggs and a pinch of baking powder slowly on medium speed till completely mixed in and gets to a pulley consistency.
Put dough into a pastry bag with a round tip with edges for a fancier look and pipe your shapes desired, they will expand about 3 times their original size.
Bake until golden brown- 15 to 20 minutes for small puffs, 40 to 45 minutes for large puffs
Cool at room temperature and fill with desired cream or custards

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