Cream Puff Shells
Total TimePrep: 20 min. Bake: 30 min. + cooling
Makes16 cream puff shells
- 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.
Nutrition Facts1 each: 139 calories, 11g fat (6g saturated fat), 103mg cholesterol, 145mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein.
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.
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
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!
Jul 12, 2012
Great recipe, very easy to make.
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?