Cream Puff Shells(Pate A Choux Or Pouf Paste) – a delicious recipe with bread flour, salt, sugar, water, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0. Have eggs at room temperature. High gluten bread flour is recommended also to be at room temperature. Stir flour before measuring. Combine flour and salt together. (Use sugar only if puffs are to be used with sweet filling.) In heavy saucepan, put water (or milk) and butter. Bring to rolling boil. Add flour mixture to saucepan all at once. Beat vigorously until mixture resembles mashed potatoes. Do not overbeat. Let stand 2 minutes. Add eggs, one at a time, beating hard after each addition. Use 4 to 5 eggs. Beat until slippery look is gone. Batter must hold shape. Bake at 400u00b0 for 10 minutes. Turn oven to 350u00b0. Bake 25 more minutes. Stuff with filling. Filling may be pudding, ice cream, chicken salad, ham salad, cheese salad.
554
kcal
Calories
29
g
Fat
51
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. bread flour, 1/2 tsp. salt, 1 Tbsp. sugar, 1 c. water or milk, and more.
Yes, Cream Puff Shells(Pate A Choux Or Pouf Paste) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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