Cream Puff Shells
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 16 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!
Ingredients
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1-1/4 cups water
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3/4 cup butter
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1/4 teaspoon salt
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1-1/4 cups all-purpose flour
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5 eggs
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2 tablespoons milk
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1 egg yolk
Directions
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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.
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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.
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3.
To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.
Nutrition Facts
1 shell: 139 calories, 11g fat (6g saturated fat), 103mg cholesterol, 145mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein.
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