Cream Puff Shells

1. 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. 2

   Drop by 2 rounded tablespoonfuls 3 in. apart onto greased

3. 3

   . In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400u00b0 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.

4. 4

   Remove from the freezer 15 minutes before filling.

No additional tips available.