Ingredients Jump to Instructions ↓

  1. 1-1/4 cups water

  2. 3/4 cup butter

  3. 1/4 teaspoon salt

  4. 1-1/4 cups all-purpose flour

  5. 5 eggs

  6. 2 tablespoons milk

  7. 1 egg yolk

Instructions Jump to Ingredients ↑

  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. 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. To use frozen cream puff shells: Remove from the freezer 15 minutes before filling. Yield: 16 cream puff shells.


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