<<Disclaimer: Verify this information before applying it to your situation.>>

For the nearly 20 people who requested a repeat of this recipe, here it is.  It was originally posted on November 29.

In answer to the question "How long will they stay fresh?" - I have no idea. About two days is the limit here so they don't last long enough to go stale.  They do disappear quickly and I have never tried to ship them across the country.  Aside from shelf life, I think they are a bit too fragile for the trip.

Merry Christmas everyone.

Jessie

Puff Shells

1 c water
1/4 c butter
1 tsp sugar
1/2 c white rice flour
2 eggs

Sift flour and sugar together and put in small bowl.  Heat water and butter in saucepan to boiling point.  Using a wooden spoon quickly stir in the flour and sugar all at once.  Remove from heat and continue to stir briskly to make a smooth paste.

Don't give up at this point, it will look like mashed potatoes.

Let cool slightly and put in food processor with steel blade.  With processor running add the eggs one at a time.  Process for several seconds until paste is smooth and shiny.

Set oven for 425 degrees.  Place high spoonfuls on a sprayed pan or parchment. and bake at 425 for 20 minutes

Remove puffs from oven and turn oven down to 375 degrees.  With a sharp  knife make a horizontal one inch slit in the side of each puff.  (This is part of the cut to take tops off later.)  Put back in oven immediately and bake for 10 minutes or so until lightly brown and crusty.

Remove from oven and cool on a rack.  Cut tops off puffs and using a teaspoon, carefully scrape out and discard any uncooked batter.

May seem as if you throw away most of the puff paste.  This is a delicate operation, be patient.  The shells are very fragile.  Would you want them any other way?

Fill with whipped cream to which a little sugar and vanilla have been added, replace tops and drizzle with hot fudge sauce.

Then hide them.

Jessie

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