Cream Puff Shells Recipe
- 1-1/4 cups water
- 3/4 cup butter
- 1/4 teaspoon salt
- 1-1/4 cups King Arthur Unbleached All-Purpose Flour
- 5 eggs
- 2 tablespoons milk
- 1 egg yolk
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cream Puff Shells(2)
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Great recipe, very easy to make.
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?