Maybe Some Egg Balls?

24 Appetizers

• 6 hard boiled eggs

• 1 teaspoon (5 ml) parsley, chopped

• 1 tablespoon (15 ml) onion, chopped

• ¼ cup (60 ml) mayonnaise

• salt and pepper

• pecans, chopped

Finely mince or chop hard-boiled eggs. Add parsley, onion and mayonnaise, mixing well. Season to taste. Shape into 24 balls. Roll in chopped pecans. Refrigerate 1 hour. Serve.

Egg,Balls,Appetizers

How to Make the Paste for Puffs and Eclairs?

18 Puffs or 10 Eclairs

• 1 cup (250 ml) water

• ½ (125 ml) butter or shortening

• ½ teaspoon (2 ml) salt

• 1 tablespoon (15 ml) sugar
  

• 1 cup (250 ml) all-purpose flour

• 4 eggs

• 1 egg, beaten

Preheat oven to 400°F (205°C). In a saucepan, bring to a boil water, butter, salt and sugar. Remove from heat. Pour in flour all at once. With a wooden spatula, mix untill well-blended. Return to heat in order to dry paste. Mix constantly to avoid burning. Remove from heat. Transfer paste to a bowl. Let cool 5 minutes, stirring occasionally. Fold in eggs once at a time, until paste is smooth and glossy.

Using a pastry bag with a medium-size fluted nozzle, squeeze 1-inch (2.5 cm) puffs or 4 x 1-inch (10 x 2.5 cm) éclairs onto a buttered cookie sheet. Lightly brush with beaten egg. Do not let egg drip onto cookie sheet. Bake in oven 25-30 minutes. Let puffs cool fully before stuffing.

Stay tuned as you see How to Make Eclairs.

Puff,Eclairs,Flour,Spatula,Cookie,Beaten,Tuned

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