It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cream Puffs for a Group
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- #30697
Unlock the art of pastries with this easy recipe for cream puffs that promise smiles and compliments. They flirt with sophistication while delivering down-to-earth pleasure in every creamy bite.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1 quart water
1 pound butter
1 quart flour
15 whole eggs
directions
In a round braiser, melt butter in water, and bring to a boil. Add flour and stir with either a wooden spoon or rubber spatula. Stir until batter leaves sides of braiser.
Take off heat and put in mixer with paddle. Mix on low speed and add eggs one by one, allowing each egg to mix into the batter. Pipe out of a pastry tube, onto a lightly oiled baking pan. Bake at 400 degrees F for 25 minutes. Inside should be dry.
Don't take them from the oven too soon - they need to cool down slowly - bringing them into the cold air can cause them to collapse. Turn the oven off and open the door, slide the pan onto the open oven door and let them sit on the open door for 15 minutes - the heat from the turned-off oven help to slow down the cooling of the pastry shells.
added by
JTEhler
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Cream puff shells bake up best if you initially use a higher temp (about 400) to let them puff up. Then lower over to 350 and complet the baking. If they collapse when removed from the oven, they weren't finished baking. When completely baked you can immeidately remove from the oven, the cooling method isn't related to why they collapse.
April 11, 2008
I was happy to find I could double or quadruple the traditional cream puff recepie. However, I wasn't sure you could let the dough sit, so I halved this recepie, then did another batch with 3/4 of the recipie. Both batches turned out well, and I was able to use my mixer--yay!