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Cream Puff Shells

 Cream Puff Shells
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!
16 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 139 calories,

2 of 2

Cream Puff Shells (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 103 mg cholesterol, 145 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.