b'EclairBatter(recipe WHIP CREAMfound on page 120 )Whipped Cream ( recipe PUFFS found on page 216 )Powdered Sugar,If Desired PREHEAT OVEN TO 375 DEGREES.START BY MAKING THE ECLAIR BATTER ( RECIPE ONPAGE 120 ) AND GREASING 2 LARGE COOKIE SHEETS.ONCE BATTER IS READY, USING A LARGE SPOON AND ARUBBER SPATULADROP BATTER ONTO THE PREPAREDCOOKIE SHEETS IN 12 LARGE MOUNDS, 3 INCHES APART,SWIRLING THE TOP OF EACH. BAKE FOR 50 MINUTES.REMOVEFROM OVEN, CUT SLIT IN SIDE OF EACH PUFF.RETURN TO OVEN AND BAKE FOR 10 MINUTES. COOL.PREPAREWHIPPEDCREAMFOUNDONPAGE216.WHEN PUFFS ARE COOL, SLICE THE TOP OFF OF EACHPUFF AND FILL WITH WHIPPED CREAM REPLACE THETOP AND SPRINKLE WITH POWDERED SUGAR IF DESIREDMAKES 2 DOZEN WHIPPED CREAM PUFFS.131'