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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!
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. To use frozen cream puff shells: Remove from the freezer 15 minutes before filling. Yield: 16 cream puff shells.
Originally published as Cream Puff Shells in Simple & Delicious May/June 2006, p54

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.

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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   (2)
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MY REVIEW
Reviewed Jul. 12, 2012

Great recipe, very easy to make.

MY REVIEW
Reviewed Oct. 19, 2010

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?

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