Ingredients
1 cup water
1/2 cup butter
1 tsp salt
1 cup flour
4 eggs
1 powdered sugar
Directions
Preheat electric oven to 400 F. Lightly spray baking sheet with
non-stick spray. In a saucepan, bring water, butter, and salt to a
boil. Remove from heat; add flour all at once, stir vigorously until
mixture forms a ball. Beat in 1 egg at a time, beating well after
each addition. Using a pastry bag or 2 spoons, shape 2 inch rounds of
batter, 2 inches apart on prepared baking sheet. Bake for 30 minutes
or until golden brown. Remove from baking sheet immediately; cool.
Fill cooled shells with Vanilla Creme. Sprinkle tops with powdered
sugar. Makes 2 dozen.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher
Wilcox.
(JUNE 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 24 shells
Choux Paste (Puff Shells) Recipe brought to you by Recipe Ideas
Categories: Hawaiian
The History of Recipes
It is quite feasible to trace the history of recipes back into ancient history, in fact as far into history as pharonic Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times were skilled in the use of a wide range of herbs, including some that we all recognise for example thyme, mint and dill. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, including basil and coriander. The introduction of these new tastes created a surge in manuscripts on cookery, many of which are now in private libraries. Over the following few hundred years, the powerful families of the West strove to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the 20th century, recipe books are starting to become popular mostly due to better eduction, more leisure time and disposable income. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Choux Paste (Puff Shells) recipe.
