|Susan's Soy and Wheat Flour Cream Puff Pastries|
1 cup water
1/4 cup butter
pinch of salt
1/2 cup soy flour
1/2 cup all purpose flour
Combine water, butter, and salt in 2 quart saucepan bringing to a boil. Add flours and continue to stir with heat resistant spatula or wooden spoon until mixture pulls away from side of pan and forms a soft ball.
When cooled slightly, place ball in food processor and blend adding eggs one at a time through shoot. Continue processing with each egg until batter becomes quite smooth and takes on a sheen.
For Puffs: Drop tablespoons onto baking sheet sprayed with Pam or covered with parchment paper. Bake frist 15 minutes at 425 degrees (F) and then reduce heat to 350 degrees and bake 20-25 minutes longer until puffs are lightly browned and moisture free.
As soon as you remove from oven, while hot, slice in half to allow expanded hot air to escape. Cool and fill with favorite filing.
For Eclairs: Using a pastry bag and 1/2" flat tip (see Wilton Cake Decorating Supplies) On greased cookie sheet, squeeze out 1 x 4 inch strips of batter. Bake just like you would a cream puff. Fill with fructose sweetened whipping cream beaten stiff, and top with Cheri's Chocolate Ice Cream Topping if desired. The two of us put this recipe together for our daughter's birthday parties years ago.