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Cream Puff Shells Recipe

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This recipe for Cream Puff Shells, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
J Sue Townsend
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sift before measuring.

2 C. flour
1/4 tsp. salt
2 tbsp. sugar, if puffs are to be used with sweet
filling.

Directions:
Directions:

Place in a heavy pan:

2 C. water or milk 2/3 C. butter

When mixture boils, add the flour in one fell swoop and stir quickly with a wooden spoon. It looks rough at first, but suddenly becomes smooth, at which point you stir faster. In a minute the paste becomes dry, does not cling to the spoon or the sides of the pan. DO NOT OVERCOOK for the dough will fail to puff.
Remove pan from heat for 2 minutes. It never returns to the heat and this is why, to cook properly, the eggs must be a room temperature.

Add 1 egg at a time, beating after each. 8 to 10 eggs.
Continue to beat each time until the dough no longer looks slippery (satinlike sheen). The paste is ready to bake when the last egg has been incorporated and dough will stand erect if scooped up on the end of the spoon.
Drop mixture by tablespoon, 3-inches apart, on greased cookie sheet, shaping each into a mound that points up in the center.
Bake 50 minutes (without peaking) at 400.
Cream puffs should be puffed and golden. Remove with spatula to wire rack to cool.

To serve:
Split cream puffs almost all the way around. Or slice off top of each.
Could use sweetened whipped cream inside.

Number Of Servings:
Number Of Servings:
2 dozen large ones
Personal Notes:
Personal Notes:
I think that 50 minutes is to long for the puffs to bake. Use your oven light to check them.
My children liked whipping cream folded into a rich custard for the filling. Dust the tops with powdered sugar.

 

 

 

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