Choux paste (puff shells)
24 Shells
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Butter |
| 1 | teaspoon | Salt |
| 1 | cup | Flour |
| 4 | Eggs | |
| Powdered sugar | ||
Directions
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]