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.
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 mg181.3%
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