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Escargots In Petit Choux (Puff Shells) Recipe
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
Calories 774 Calories from Fat 496
% Daily Value*
Total Fat 56 g86.4%
Saturated Fat 32.1 g160.4%
Trans Fat 0 g
Cholesterol 543.9 mg
Sodium 147.4 mg6.1%
Total Carbohydrates 48 g16.2%
Dietary Fiber 1.7 g6.8%
Sugars 1 g
Protein 20 g39%
Vitamin A 37.9% Vitamin C
Calcium 7.6% Iron 26.3%
*Based on a 2000 Calorie diet
Heat water and butter until mixture boils vigorously.
Stir in flour.
Beat over low heat until mixture forms a ball, about 1 minute.
Remove from heat.
Beat in eggs; beat until smooth.
Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet.
Bake 25 to 30 minutes.
(To serve half of recipe immediately, .) Cut puffs in half; cool.
Place puffs on 2 pieces heavy duty aluminum foil.
Wrap, label and freeze.
10 minutes before serving, heat oven to 400Â°.
Have ready: ingredients for Escargots .
Remove 1 package Puff Shells from freezer and open foil wrapper; place on ungreased baking sheet.
Heat in oven until warm, about 5 minutes.
Or, heat unwrapped frozen puff shells in electric bun warmer 25 minutes.
Guests spoon escargots and butter sauce into half of puff shell and top with other half.