Cream Puff Shells Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Jan. 19, 2004
This is the closest to a recipe I've been using; butter though, instead of shortening, and 1tsp. sugar (included when boiling with water etc). Usually the larger puff shells tend to have a bit of uncooked dough, like LouLou's trick, just scoop them out. I usually make mine either tiny or medium sized ones. With these sizes, I do a tiny hole (with a skewer) underneath them and pipe whipped cream (plain or flavoured - chocolate/coffee/butterscotch) with the small nozzle tip - a source of fascination with children, who can't figure out how the cream got in the puffy shells, lol. Made a croquembouche (cream puff pyramid) 2x too; once with chocolate sauce .. and once with toffee/caramel (love it), and spun sugar decorating it (Use two forks held side by side, and dip the ends into caramel. Hold the forks from a height, and wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Slightly messy work but fun). Serve them plain with powdered sugar sprinkled on them, or make eclairs with this dough. Tres magnifique! Endless possibilities from this simply pastry dough. Thanks for sharing your whipped cream cream cheese filling Hartini, sounds delectable and 'firmer' than plain whipped cream, will try it next time. Good one.
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Photo by Sereneblue

Cooking Level: Expert

Reviewed: Aug. 26, 2003
In Australia we know these as profiteroles (a French dish) and people make a spectacular wedding cake out of them by building the filled puffs into a pyramid and covering them with a hard toffee glaze. As plain profiteroles we serve them filled with whipped cream or custard and covered in chocolate sauce. This is a very good recipe! My oven is gas and only needed 220 degrees Celcius, not 230 for the first 20 minutes. One trick I know is that if some are still a little raw inside it is not unheard of just to scoop out the uncooked bit!!!
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Reviewed: Apr. 19, 2003
Every time I've made these they come out perfect! No one believes that I made them, I also took another's advise & fill them with 1/2 c whipping cream+1/3 c sugar+8 oz cream cheese. They're a huge hit at any gathering.
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Reviewed: Nov. 7, 2002
I've made these so many times and they turn out really good every time. I fill these with whipped cream mixed with cream cheese [1/2 cup whipping cream + 1/3 cup sugar + 8oz cream cheese] and they taste like little cheese cakes but in cream puff shells. And on some variations, I drizzle melted chocolate on the shells. Always a hit!
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Photo by Hartini

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2002
This recipe makes a very good cream puff. I fill with instant vanilla pud- ding. Also, melt semi-sweet choc. chips with small amount of shortening and dip tops of puffs. DMES
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Reviewed: Jun. 2, 2001
Fast, easy, delicious - I filled it with real whipped cream and drizzled chocolate on top!
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Photo by Living Well

Cooking Level: Professional

Home Town: Buffalo, New York, USA
Living In: Abilene, Texas, USA

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