Escargots In Petit Choux (Puff Shells)
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
Heat oven to 400Â°.
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.