Cream Puff Shells

This is a simple, light, baked custard dough that can be used to make Eclairs (with whipped cream) or Cream Puffs filled with chocolate pudding

Cream Puff Shells

Equipment

Pre-heat Oven to 425°F

Ingredients

  • 1 cup Water
  • 8 tbsp Butter (1 stick)
  • ⅓ tsp Salt
  • 1¼ cups AP Flour
  • 4 Eggs

Procedure

  1. Boil water, butter and salt together in a saucepan over medium-high heat
  2. Add the flour to the boiling mixture and stir quickly to combine
  3. Once the mixture is smooth and fully combined, remove the saucepan from the stove and allow to cool for 10 minutes (until approximately 125°F)
  4. Place the mixture in a stand mixer bowl and, in a separate container, whisk together the eggs
  5. Begin mixing in the stand mixer, slowly adding the combined eggs over a few minutes. Beat until a smooth texture forms
  6. Scoop small cookie-dough shapes of the finished batter onto a parchment paper-lined baking sheet
  7. Bake for 15 minutes at 425°F
  8. Lower temperature to 350°F and bake for an additional 25 minutes
  9. Make a small slit on top of each shell to allow steam to escape and return to the oven for 5 minutes
  10. Finally, remove them from the oven and cut in half. Separate and fill with custard, pudding or whipped cream