E'clair and Cream puff | Assessment in Bread and Pastry Production | TESDA | K- 12 BPP H.E.

Yield: Maximum of 4 pcs cream puff (bite size) and 4 pcs Eclair of approximately 3 inches long Pre heat the oven at 375 F Preparing the Choux paste (dough) Ingredients 1/4 c water 1/8 bar unsalted butter 1/8 t iodized salt 1/4 c all purpose flour 1pc small size beaten egg