Cream Puff Shells

Cream Puff Shells

1 cup water 

1 cube butter

1 cup flour

Pinch of salt

4 eggs

Bring water and butter to boil, lower heat add flour all at once. Use wire whip, it's easier, or wooden spoon. You want to get all the lumps out. Cook for a minute or so. Stirring the whole time. It will be in a big ball. Remove to mixer bowl. Beat in one egg at a time till well mix then add another, mix etc. Bake at 350 for 20 to 30 minutes depending on your oven. Cook till very golden brown and dry. If you are making these for a party, use a measuring  teaspoon to measure out batter. That way they will be all the same size and bite size.  Remember these little buggers PUFF up pretty big.Just cool completely slice open with a fork remove any " extra" dough. Fill with whipped pudding, garnish with slice of strawberry or what ever you like, white chocolate curls would be pretty. The shells freeze very well just put in plastic bags. If they get to much humidity  they are NOT good!   

Syndy's Commentary:

I found that if you let them cool just a few minutes and then scoop out the insides while they are still warm they come out better, they stay puffed and don't get soft.  Filled mine with whipped cream and they were lovely!