We’ve made these about a million times—for weddings, parties and barbecues. In fact, the smallest batch that I know how to make is about 120 puffs. Now, that’s some serious puffiness.
Of course, we always use our most amazing and illustrious and nearly top secret Coveted Chicken Salad recipe to fill them–but they are wonderful with lots of **different fillings.
Cream Puff Shells
Ingredients:
1 cup boiling water
4 tbsp. unsalted butter
1/4 tsp. salt
1 cup all purpose flour
4 large eggs
Directions:
In a saucepan, bring water and butter to a boil. Add the flour, all at one time, and stir briskly using a heavy spoon, stirring constantly and in a circle until the mixture begins to leave the sides of the pan and form a ball. The mixture will become smooth, leaving the sides of the pan clean.
Stir over low heat to dry the mixture for about 2 minutes. The mixture will lose its stickiness. Transfer mixture to a bowl and add eggs, one at a time, beating in thoroughly before adding the next.
Drop by large spoonfuls onto a greased baking sheet.
Bake in a 400°F oven for about 30 minutes or until they are a lovely golden brown. Allow to cool slowly.
**Yeah, we get a bit weird around here sometimes.
- 1 cup boiling water
- 4 tbsp. unsalted butter
- ¼ tsp. salt
- 1 cup all purpose flour
- 4 large eggs
- In a saucepan, bring water and butter to a boil.
- Add the flour, all at one time, and stir briskly using a heavy spoon, stirring constantly and in a circle until the mixture begins to leave the sides of the pan and form a ball.
- The mixture will become smooth, leaving the sides of the pan clean.
- Stir over low heat to dry the mixture for about 2 minutes.
- The mixture will lose its stickiness.
- Transfer mixture to a bowl and add eggs, one at a time, beating in thoroughly before adding the next.
- Drop by large spoonfuls onto a greased baking sheet.
- Bake in a 400°F oven for about 30 minutes or until they are a lovely golden brown. Allow to cool slowly.
730
