Choux Paste (puff Shells) Recipe
Yield: 24 ShellsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/2 cup: Butter,
1 tsp: Salt,
1 cup: Flour,
4: Eggs,
Powdered sugar,
Directions:
Preheat electric oven to 400 F. Lightly spray baking sheet with
non-stick spray. In a saucepan, bring water, butter, and salt to a
boil. Remove from heat; add flour all at once, stir vigorously until
mixture forms a ball. Beat in 1 egg at a time, beating well after
each addition. Using a pastry bag or 2 spoons, shape 2 inch rounds of
batter, 2 inches apart on prepared baking sheet. Bake for 30 minutes
or until golden brown. Remove from baking sheet immediately; cool.
Fill cooled shells with Vanilla Creme. Sprinkle tops with powdered
sugar. Makes 2 dozen.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
Wilcox.
(JUNE 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
non-stick spray. In a saucepan, bring water, butter, and salt to a
boil. Remove from heat; add flour all at once, stir vigorously until
mixture forms a ball. Beat in 1 egg at a time, beating well after
each addition. Using a pastry bag or 2 spoons, shape 2 inch rounds of
batter, 2 inches apart on prepared baking sheet. Bake for 30 minutes
or until golden brown. Remove from baking sheet immediately; cool.
Fill cooled shells with Vanilla Creme. Sprinkle tops with powdered
sugar. Makes 2 dozen.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
Wilcox.
(JUNE 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Source from luhu.jp
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