Cream Puff Shells

Recipe View 5 mins Preheat your oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View 3 mins In a medium saucepan, combine the shortening, salt, and boiling water. Heat over medium-high heat until the mixture comes to a full, rolling boil. (3 minutes)

Recipe View 5 mins Immediately reduce the heat to low, add all of the sifted flour at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. (5 minutes)

Recipe View 5 mins Remove the pan from the heat and let the mixture cool slightly for about 5 minutes. This step is crucial to prevent the eggs from scrambling.

Recipe View 8 mins Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will initially look curdled, but keep beating until it becomes thick, glossy, and smooth. It should slowly fall from the spoon in a ribbon. (8 minutes)

Recipe View 2 mins Transfer the choux pastry dough to a piping bag fitted with a large round tip. Alternatively, you can use two spoons to form the puffs.

Recipe View 2 mins Pipe or spoon the dough onto an ungreased baking sheet, leaving about 2 inches between each puff.

Recipe View 40 mins Bake for 20 minutes at 450 degrees F (230 degrees C). Then, reduce the oven temperature to 350 degrees F (175 degrees C) and bake for another 20 minutes, or until the puffs are golden brown and sound hollow when tapped. (40 minutes)

Recipe View 1 hrs Turn off the oven and prop the oven door slightly open with a wooden spoon. Allow the cream puffs to cool completely in the oven. This helps them to dry out and prevent them from collapsing. (60 minutes)

Recipe View 5 mins Once cooled, fill with your desired filling, such as sweetened whipped cream, pastry cream, or even a savory filling like herbed cheese.