Back to Cream Puff Shells

Print Options


Card Sizes


Cream Puff Shells Recipe

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!
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD:16 servings


  • 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.

Nutritional Facts

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

Reviews for Cream Puff Shells

Sort By :

Average Rating
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"

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"

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

"Wonderful! Filled them with Magical Frosting(, slightly thinned down, and they were gone before I knew it!"

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

"Great recipe, very easy to make."

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?"

Loading Image