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Cream Puff Shells

Cream Puff Shells

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GINGER P

Choux pastry -- fill with sweetened whipped cream or custard.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). 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 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
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Reviews

miki
178
9/26/2007

I make cream puffs a few times a year and this is a really good recipe. Make sure you cook the flour till it pulls away from the sides of the pan and looks kinda dry and don't forget 1 egg at a time. Don't cut out steps. You can fill these with anything. I make custard or a nepoleon cream. You can also fill with fresh fruit like berries maserated in sugar with a spoon of whipped cream. I usually drizzle with chocolate or a hard caramel. If you like them sweet use about 2T. sugar in the water, flour, butter mixture. If you want to make these savory omit sugar, up the salt a little and you can even add pepper to them to make them tastier. Fill with salmon mousse or a savory cheese spread.

Hartini
128
8/27/2003

I've made these so many times and they turn out really good every time. I fill these with whipped cream mixed with cream cheese [1/2 cup whipping cream + 1/3 cup sugar + 8oz cream cheese] and they taste like little cheese cakes but in cream puff shells. And on some variations, I drizzle melted chocolate on the shells. Always a hit!

LOULOU73
76
1/25/2004

In Australia we know these as profiteroles (a French dish) and people make a spectacular wedding cake out of them by building the filled puffs into a pyramid and covering them with a hard toffee glaze. As plain profiteroles we serve them filled with whipped cream or custard and covered in chocolate sauce. This is a very good recipe! My oven is gas and only needed 220 degrees Celcius, not 230 for the first 20 minutes. One trick I know is that if some are still a little raw inside it is not unheard of just to scoop out the uncooked bit!!!