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Cream Puff Shells Recipe

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Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months—and that’s just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them…we promise!

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Cream Puff Shells Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 16 Servings

20 30 50

Ingredients

1-1/4 cups water
3/4 cup butter
1/4 teaspoon salt
1-1/4 cups all-purpose flour
5 eggs
2 tablespoons milk
1 egg yolk

Directions

In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months.
To use frozen cream puff shells: Remove from the freezer 15 minutes before filling. Yield: 16 cream puff shells.

Leftover: Turkey Salad Puffs

Nutritional Facts 1 serving (1 each) equals 139 calories, 11 g fat (6 g saturated fat), 103 mg cholesterol, 145 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.

Originally published as Cream Puff Shells in Simple & Delicious May/June 2006, p54

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream Puff Shells (1)

Cream Puff Shells

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Reviewed on Oct. 19, 2010 by kmehlbrech

This recipe works out great with whatever cream filling fits your taste. I am wondering about making it again and letting the shells sit out overnight, or do they need to be refrigerated?