"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Crème Puff Shells Recipe

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This recipe for Crème Puff Shells, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charise Johnson
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Water
1 tsp. sugar
½ C. Butter
1 C. Flour
4 LARGE eggs (Adjust if not using large eggs – Sams and Costco sell XL eggs, use 3)

Directions:
Directions:
Combine water, sugar and butter in saucepan. Bring to boil. Stir in flour, cook slightly until most moisture is absorbed. Remove from heat; cool slightly. With electric mixer, add eggs one at a time and beat until fully incorporated. Beat extremely well to get lots of air in batter.

Place by heaping spoonfuls (or fill pastry bag and pipe for fancy look) onto an ungreased cookie sheet. Bake 400F for 40 minutes. Let fully cool. Cut in half, remove “gooey” filling. Fill cavity with ice cream, pudding, mousse, crab salad, chicken salad, etc. Place top back on and garnish appropriately (sweet – Chocolate ganache, raspberry puree and powdered sugar. Meat – Sauce or herb)

Personal Notes:
Personal Notes:
These always seem fancy to me. They add a festive touch to any party.

 

 

 

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