Based on choux paste (cream puff batter) this mixture uses beer for the liquid instead of water. Puffs can be made easily by anyone – not just the professional or adventurous. Use your individuality for the filling: egg, ham, tuna, or chicken salad.
For drier puffs, when you remove them from the oven, slit puffs, and return to oven 10 minutes longer. Turn off oven. Dry shells 10 minutes more.
Puffs freeze well. When ready to use, thaw, heat at 425 for 3 to 4 minutes, cool and fill.
Makes about 2 dozen puffs.
Hot and Cold Appetizers, Section 1, Card 60
Filled Puff Shells
- 1 cup beer
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 eggs
- 2 tablespoon parmesan cheese
In saucepan, bring beer to a boil. Reduce heat. Add butter and stir until melted.
With a wooden spoon, stir in flour and salt all at once. Cook, stirring, until mixture forms into a ball and leaves sides of pan. Remove from heat.
Add eggs one at a time, beating well after each addition until smooth. Stir in cheese, if used. Drop by teaspoonfuls onto buttered baking sheet, swirling top of each (allow room for expansion.)
Bake at 450 for 10 minutes. Reduce heat to 350. Bake 10 minutes more or until lightly browned. Cool on racks.
Split and fill puffs with your favorite egg, ham, tuna, or chicken salad.
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