Cream Puffs for Éclairs 1 cup butter
1 ½ cups all-purpose flour
½ cup sour cream
Oven: 350°Cut the butter into flour thoroughly. Stir in sour cream until well blended. Divide in half, wrap and chill at least 8 hours. Roll out into 10” x 12” rectangle. Cut into 15 equal rectangles, brushing each with mixture of 3 tablespoons sugar and 1 tablespoon water. Bake in ungreased biscuit pan 15-18 minutes or until light brown. Cool, coat one puff with desired filling, top with another and dip in icing. Allow to set, then dip or frost a second time. Makes 5 éclairs or napoleons.
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