Egg Shells

Chickie might have felt a bit uneasy this morning as he observed me breaking four large eggs into a Pyrex measuring cup. Our ladies fellowships are having a "Christmas in November" tea this Saturday afternoon. I’ll probably take these crab cream(cheese) puffs with me.
 
Cream Puff Shells
1 c water
1/2 c butter
1 c flour
4 large eggs
 
Preheat oven to 400* F
Bring the water and butter to a rolling boil in a 2 1/2 qt sauce pan.  Add flour and reduce the heat to low. Stir the mixture for one minute. The mixture should come clean off the sides of the pan and form a ball.  Remove the pan from the heat and add the eggs all at once. Beat the mixture until smooth.
For uniform size and shape, it is helpful to use a pastry bag to portion out the "dough".  Squeeze dough in small mounds onto an ungreased baking sheet. Bake in the oven for 25-30 minutes or until golden brown (depending on size of cream puff).
Cool completely on rack away from draft. 
Slice the top 1/3 of each cream puff off and hollow out the inside.  Fill with your choice of sweet or savory filling. Freeze any extra empty shells for later use.
 
Crab Cream Cheese filling
1   8 oz container garden vegetable cream cheese
3/4 c mayonnaise
1/2 t dill weed
1/2 c immitation crab meat, diced
 
 
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