Puff Shells

These are good stuffed with seafood salad or other savory filling as appetizers, or filled with whipped cream or pastry cream for dessert


  1. 1 cup water
  2. 6 tablespoons butter
  3. 1 tsp salt
  4. Pinch nutmeg
  5. 3/4 cup all purpose flour
  6. 4 eggs


  1. In a heavy bottomed sauce pan bring water, seasoning, and butter to a boil stirring until butter is melted

  2. Remove from heat and add flour all at once, beat vigorously with a wooden spoon, when it comes together in a mass return to heat and continue beating until it comes away from sides of pan and begins to form a film on bottom of pan

  3. Remove from heat again and make a small well in mixture, add one egg and beat vigorously until absorbed about 1 or 2 minutes, continue with rest of eggs one at a time

  4. With a pastry bag or a spoon make one inch rounds about 1/2 inch high on parchment lined sheet pan 2 inches apart, brush tops with a little egg wash being carful not to let egg wash drip down the sides

  5. Bake in 425deg oven for 20 minutes until golden, make small slit in side to let steam escape and cool on wire rack

  6. For dessert puffs cut salt to a pinch and add 1 tablespoon sugar

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