Cream Puff Shells

  • Yield 10 pieces

These puffs are perfect filled with Buttermilk Pimiento Cheese and Bread and Butter Pickles.

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup water
1/2 teaspoon salt
1 cup unbleached all-purpose flour
4 eggs, lightly beaten with 2 teaspoons of water

Instructions

  1. Preheat oven to 400F.  Line a baking sheet with parchment paper or a silicone liner.
  2. Place butter, water and salt in a heavy saucepan over low heat. When butter is melted, increase heat to medium and bring to a boil. Add flour all at once and stir vigorously with a wooden spoon until evenly blended.  Reduce heat to medium-low and continue cooking the flour paste for several minutes (it should resemble mashed potatoes), until it begins to stick to the bottom of the pan.
  3. Scrape paste into a large mixing bowl and beat with an electric mixer on medium speed 1 minute to cool slightly.  Add eggs, one at a time, beating until thoroughly incorporated and scraping the bowl after each addition. When completely smooth, scoop with a 1/4-cup measure and place on the baking pan about 2 1/2 inches apart.
  4. Bake 20 minutes, then reduce the oven temperature to 350F and bake another 20 minutes.  If you see any trace of yellow in the cracks of the puffs, bake 3 to 5 minutes longer; otherwise they will collapse as they cool. Transfer to a rack to cool.

Note: Serves these puffs with Buttermilk Pimiento Cheese and Babetta’s Bread and Butter Pickles.

Recipe courtesy of the Loveless Cafe, Nashville, Tenn.

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