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  Cream Puff Shells  
 by Coline Caprin
  1/2 cup butter 1/8 teaspoon salt 1 cup boiling water 1 cup sifted all-purpose flour 1 tea sugar 4 eggs 
 DIRECTIONS: 1. Preheat oven to 425 degrees In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.  2. Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 325 degreesand bake 30 minutes more, or until golden and sound hollow when tapped. Cool and fill.  
 Filling - make like whip cream toping
 1 pt whipping cream
 1 tea vanilla
 1/2 cup powder sugar
 Easy toping
 1 tub Betty Crockers Milk Chocklet - Melted and lightly drip on top of each filled puff      

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