Cream Puff Shells Recipe
- 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.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.