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Cream Puff Pastry Shells

A classic recipe and technique
that's too easy not to know. Puff pastry shells
are traditionally filled with pastry cream for
desserts or can be stuffed with savory fillings
like a smoked trout mousse for an indulgent appetizer.

1 stick unsalted butter, melted

1 cup water

Pinch of salt

1 cup of flour

4 whole eggs

Preheat oven to 450 degrees. Bring water and
butter to a boil and remove from heat.
Add the flour all at once and stir vigorously
until thoroughly incorporated. For the eggs,
add and mix thoroughly, one at a time.
Drop by rounded tablespoon onto baking sheet,
or use a pastry bag to do this. Bake at 450 degrees
for 15 minutes, then lower the heat to 350 and bake
for 30 minutes or until shells are crisp to the touch.
Cool on rack.


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