Choux Paste (puff Shells)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Hawaiian | Misc | 24 | Shells |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter |
| 1 | t | Salt |
| 1 | c | Flour |
| 4 | Eggs | |
| Powdered sugar |
INSTRUCTIONS
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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 41.2mg
Sodium: 109.6mg
Potassium: 18.3mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g