Cream Puff Shells

Recipe Ingredients

1/4 cup	49g / 1.7oz	Margarine
1/2 cup	118ml	Boiling water
1/8 teaspoon	0.6ml	Salt
1/2 cup	31g / 1.1oz	Sifted flour
2 cups	396g / 13oz	Eggs (large)

Recipe Instructions

Preheat oven to 450 degrees.

Prepare baking sheet with vegetable pan-coating. Cut margarine into pieces; boil water and salt in a saucepan; add margarine and bring to a vigorous boil. Add flour all at once. Keeping heat low, stir rapidly to blend; then beat strenuously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat; allow to cool a few minutes. Add eggs, one at a time, beating vigorously after each addition.

Drop 2 level tablespoons onto prepared sheet for each shell; place batter at least 2 inches apart.

Bake for 10 minutes; reduce heat to 400 degrees and continue baking until puffs are firm and browned, about 25 minutes.

Transfer to wire rack; slit each puff with the tip of a sharp knife to allow steam to escape. Let cool before filling.

This recipe yields 9 shells.

Exchanges Per Shell: 1 Fat, 1/2 Starch.

Nutrition Facts: Carbohydrates 5g; Protein 2g; Fat 6g; Calories 86; Fiber 0.2g; Sodium 86mg; Cholesterol 61mg.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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