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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 monthsâand thatâs just about the whole summer! They thaw in minutes and taste as yummy as the day you baked themâ¦we promise! Ingredients:
1-1/4 cups water |
3/4 cup butter |
1/4 teaspoon salt |
1-1/4 cups king arthur unbleached all-purpose flour |
5 eggs |
2 tablespoons milk |
1 egg yolk |
Directions:
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. Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° 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.
3. To use frozen cream puff shells: Remove from the freezer 15 minutes before filling. Yield: 16 cream puff shells.
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