From the Kitchen of: Paz
Comments: This recipe is low in fat and extra low in sugar and sodium
Nonstick cooking spray
1
cup
Water
5
Tbsp
Unsalted margarine
1/2
cup
Sifted all-purpose flour
1/4
cup
Cornstarch
3
large
Eggs
Preheat the oven to 400 degrees F. Lightly coat a baking sheet with the cooking spray and set aside.
In a medium-size heavy saucepan, bring the water and margarine to a boil, uncovered, over moderately high heat -- about 1 minute. Meanwhile, in a small bowl, combine the flour and cornstrch and quickly add -- all at once -- to the boiling mixture. Stir briskly with a wooden spoon until the mixture forms a ball around the spoon and does not cling to the sides of the pan. Remove from the heat and cool for 2 minutes, then add the eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
To shape cream puffs, drop the dough by heaping tablespoonfuls onto the baking sheet, spacing the puffs about 2 inches apart. To shape eclairs, shape the dough into narrow rectangles about 3 1/2 inches long (it's easiest to do this by piping the dough through a pastry bag fitted with a large plain tip)
Bake the puffs or eclairs for 10 minutes, then reduce the heat to 350 degrees F and bake 25 minutes longer or until the puffs are firm. Transfer to wire racks and cool to room temperature -- about 1 hour.
To fill, slice the puffs in half horizontally, spoon a tablespoon of a low-calorie pudding filling into the bottoms, and replace the tops.