Cream Puff Shells

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Servings: 24 Difficulty: Advanced
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Light, airy choux pastry shells perfect for sweet or savory fillings
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Cream Puff Shells

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 467.0

Description

These classic cream puff shells are the ultimate blank canvas for any baker. Made with a simple choux pastry dough, they puff up dramatically in the oven to create crisp, golden exteriors and hollow, tender interiors. Using egg whites instead of whole eggs keeps them incredibly light and low in fat, making them a guilt-free treat. They are perfect for serving filled with whipped cream, pastry cream, or even savory mixtures like chicken salad. Ideal for dessert parties, afternoon tea, or as an elegant component of a plated dessert. The technique requires a bit of patience to get the dough consistency right, but the result is always impressive. Store unfilled shells in an airtight container to maintain their crispness until ready to serve.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large cookie sheet.
  2. In a heavy saucepan, combine the skim milk and soft margarine. Place over medium heat and bring to a rolling boil.
  3. Remove from heat and immediately add the flour and lite salt all at once.
  4. Stir vigorously with a wooden spoon. The mixture will look rough initially but will suddenly come together into a smooth ball.
  5. Return the pan to low heat and continue stirring constantly for about 2 minutes, until the dough forms a film on the bottom of the pan and pulls away cleanly from the sides.
  6. Remove from heat and let the dough cool for about 2 minutes so it does not cook the egg whites.
  7. Beat in the egg whites one at a time, mixing thoroughly until each is fully incorporated before adding the next.
  8. Continue beating until the dough is smooth, glossy, and holds its shape when dropped from a spoon.
  9. Spoon the dough onto the prepared cookie sheet in small mounds, approximately 3/4 inch in diameter, spacing them about 2 inches apart.
  10. Moisten your fingertip with water and gently smooth down any high points on the dough mounds to prevent burning.
  11. Lightly sprinkle the tops of the puffs with water using a spray bottle or your fingers.
  12. Bake at 400 degrees F (204&# 194;°C) for 10 minutes. Do not open the oven door during this time.
  13. Reduce oven temperature to 350 degrees F (177ðC) and bake for another 25 minutes, until the shells are golden brown and firm to the touch.
  14. Remove from oven and allow to cool completely on a wire rack.
  15. Once cool, cut a slit or hole in the side of each shell to release any remaining steam.
  16. Store unfilled shells in an airtight container at room temperature until ready to fill.
  17. Fill shortly before serving to maintain crispness.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 467.0kcal
% Daily Value *
Total Fat 14.5g23%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 1172.8mg49%
Total Carbohydrate 50.2g17%
Dietary Fiber 1.6g7%
Sugars 4.6g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cream puffs, choux pastry, baking, pastry shells, egg whites, low fat, dessert shells, light pastry, american baking, party food, fillable pastry, crisp shells, vegetarian dessert, pastry recipe, oven baked, flour based, milk based, sweet treat, afternoon tea
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