Cream Puffs (Puffed Shell Of Choux Pastry)

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Prepare baking sheets by greasing and flouring or by lining with Parchment.

3. 3

   Place water and butter in a saucepan and bring to a boil. Add the flour, cardamom and salt all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Blend in the milk well. Remove pan from stove burner and stir in the eggs, one at a time, stirring well until completely blended.

4. 4

   Mix in the Bakers' Ammonia well.

5. 5

   Drop on cookie sheets about 3 to 4 inches apart. Bake 20 to 25 minutes.

6. 6

   Cut one of the shells in half at the end of baking to make sure they have dried out enough. If not dried completely, turn the oven off, punch a small hole in the bottoms of the shells, and place them back upside down in the oven to dry out for about 10 minutes. If the insides of the pastry shells are still very moist you may want to bake the shells longer so the shells won't deflate when you take them out of the oven.

7. 7

   Allow to cool completely before filling.

8. 8

   Fill with chocolate, vanilla or any flavor custard you enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.