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Choux Paste (Puff Shells)

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      Title: CHOUX PASTE (PUFF SHELLS)
 Categories: Misc
      Yield: 24 Shells
 
      1 c  Water
    1/2 c  Butter
      1 ts Salt
      1 c  Flour
      4    Eggs
           Powdered sugar
 
  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]
 
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