Cream Puff Shells Recipe

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Cream Puff Shells Recipe

Read Reviews
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Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

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

Nutritional Facts

1 each: 139 calories, 11g fat (6g saturated fat), 103mg cholesterol, 145mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  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

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zmarie User ID: 1401063 223221
Reviewed Mar. 21, 2015

"These were fairly easy to make for a first attempt at cream puffs. They are light and flaky, and were perfect paired with a custard filling I found off www.gooddinnermom.com."

MY REVIEW
dublinlab User ID: 1682119 219999
Reviewed Feb. 8, 2015

"Excellent. L made them sampler, right size for me and got 25. Everyone loved them. I would make these again. Janet FE"

MY REVIEW
nooneinparticular User ID: 8077055 219516
Reviewed Feb. 2, 2015

"Wonderful! Filled them with Magical Frosting(http://www.melskitchencafe.com/the-best-frosting-ever/), slightly thinned down, and they were gone before I knew it!"

MY REVIEW
becky66 User ID: 1915904 155472
Reviewed Jul. 12, 2012

"Great recipe, very easy to make."

MY REVIEW
kmehlbrech User ID: 3480920 82889
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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