Choux paste (puff shells)

Yield: 24 Shells

Measure Ingredient
1 cup Water
½ cup Butter
1 teaspoon Salt
1 cup Flour
4 \N Eggs
\N \N Powdered sugar

Preheat electric oven to 400 F. Lightly spray baking sheet with non-stick spray. In a saucepan, bring water, butter, and salt to a boil. Remove from heat; add flour all at once, stir vigorously until mixture forms a ball. Beat in 1 egg at a time, beating well after each addition. Using a pastry bag or 2 spoons, shape 2 inch rounds of batter, 2 inches apart on prepared baking sheet. Bake for 30 minutes or until golden brown. Remove from baking sheet immediately; cool.

Fill cooled shells with Vanilla Creme. Sprinkle tops with powdered sugar. Makes 2 dozen.

Recipes demonstrated by Nanakuli High School Food Service students Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.

(JUNE 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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