Mini Shrimp Stuffed Profiteroles Cream Puffs Food

PROFITEROLES

Steps:

• Simmer butter & water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.
• Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.
• Cool: Remove from heat and let mixture cool for 10 minutes.
• Preheat oven to 220°C/420°F (200°C fan).
• Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)
• Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).
• Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5").
• Pipe blobs: Pipe 2 tsp blobs 5cm/2" apart (I do 16 on each tray). Makes 40 - 50 blobs.
• Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).
• Bake 2 trays at a time for 15 minutes, switching the trays halfway.
• Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.
• Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.
• Cool & fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

MINI CREAM PUFFS

Steps:

• 1. Put water and butter in a heavy saucepan. Bring to a boil until butter melts. Add salt.
• 2. Remove from heat and add flour and stir until smooth and return to heat and continue stirring until mixture forms a smooth mass, and the bottom on the pan is coated with a fine film. (this indicates that the flour is cooked)
• 3. Remove from heat and place mixture in the bowl of a food processor using the plastic dough blade. Add eggs one at a time, pulsing the batter until very smooth. (I started doing it this way when my shoulders would hurt so much from fibromyalgia that I couldn't beat the eggs in by hand any longer, now I wouldn't do it any other way)
• 4. Once the eggs have been incorporated into the dough it may be covered and left at room temperature for an hour or so.
• 5. Preheat oven to 425-degrees. Pipe dough with a pastry bag with 1/2 inch round tip onto parchment covered baking sheets, forming mounds 1 inch in diameter and 3/4 inch high. Lightly smooth the tops of each mound.
• 6. Bake for 10 minutes, Reduce heat to 375-degrees and continue baking until the puffs are golden brown about 20 minutes. Reduce heat to 325-degrees and bake until puffs are firm and the inside is not sticky or doughy.
• 7. Cool puffs on a wire rack. They may be used immediately or frozen in airtight container. To use, warm in a preheated oven for a few minutes.
• 8. SHRIMP AND CRAB FILLING: Toss together bread cubes, onions, melted butter and eggs. Cover and refrigerate overnight.
• 9. Next day add celery, shrimp, crab and mayonnaise. Taste for seasoning. May need salt and pepper and a little lemon juice.
• 10. Use for filling mini cream puffs, canape`s or to make a sandwich with the filling. It is good enough to eat by itself. Bread extends the filling without compromising on flavor and taste.

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

PARTY CRAB PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

STUFFED SHRIMP

Steps:

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

CRAB STUFFED MINI PUFFS

Steps:

• In a heavy saucepan over medium-high heat, bring water, butter and salt to a boil Add flour all at once, stir until a smooth ball forms.
• Remove from heat let stand 5 minutes.
• Add eggs one at a time, beating well after each addition.
• Beat until smooth and shiny.
• Drop by tablespoonfuls 3 inchs apart on greased baking sheets.
• Bake at 400 degrees for 25-30 minutes or until golden brown.
• Remove to wire racks.
• Immediately split puffs open, remove and discard soft dough from inside.
• For Filling, combine the mayonnaise, sour cream onion, salt, dill, lemon juice and pepper in a bowl.
• Fold in the crab.
• Fill bottom halves of puffs, replace tops.
• Serve immediately.

CRAB-STUFFED MINI PUFFS

Steps:

• In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.

SHRIMP STUFFED PUFF PASTRIES

Steps:

• Bake puff pastry shells according to package directions.
• When done, cut out the top and scoop out the dough.
• Discard the dough, keep the top to the pastry.
• Cream all remaining ingredients together.
• Spoon filling into pastry shells and replace lids.
• Bake for 10 minutes at 350 degrees.

MINI SHRIMP-STUFFED PROFITEROLES (CREAM PUFFS)

Steps:

• Bake "mini" sized cream puffs according to directions. Should have about 48 cream puffs. Cool completely (be sure to make a small slit or skewer a small hole in each so that steam can escape as they are cooling and they do not get soggy) then cut through the middle horizontally but not all the way through, leaving a "hinge" on one side. Store in zip lock bags if taking on the road. Cook shrimp in heavily salted, boiling water approximately 3-4 minutes or until pink & tender and just done. Strain then cool in ice bath to stop cooking process. Drain. Peel & devein. Chop shrimp into medium dice (4-6 pieces per shrimp) and place in large bowl. Cut celery into narrow julienne strips, and then cut across into very thin pieces or fine dice. Add to shrimp in bowl. Add mayonaise to shrimp, 1/4 cup at a time. Only use enough to coat shrimp and celery; not too heavy. Salt & pepper to taste. Put shrimp mixture into a large zip lock plastic bag and chill to blend flavors, at least 1/2 hour. When ready to serve, arrange mini cream puffs on a serving plate. Snip a bottom corner of the shrimp bag with scissors, to use like a pastry bag. Fill each cream puff bottom until filling peaks out a little with "lid" closed down so your guests can see what's inside, about 1-2 Tablespoons each depending on the size of your cream puffs. Serve immediately. Only fill as many as you will eat in a short time as the cream puffs can start to get soggy if they sit too long.