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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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Cream Puff Shells

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Reviewed on Jul. 12, 2012 by becky66

Great recipe, very easy to make.

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?