mini cream puffs
(1 rating)
Once I was intimidated just by the thought of making cream puffs. It is really much, much easier than you think. These little puffs may be filled with almost anything. I will share my Shrimp and Crab filling that I use most often, but I have used most everything from egg salad to vanilla pudding and then frosted with chocolate.
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(1 rating)
Ingredients For mini cream puffs
- PUFFS
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1 cwater
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1 stickbutter, no substitutes
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1/4 tspkosher salt
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1 call purpose flour
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4 lgeggs
- SHRIMP AND CRAB SALAD FILLING
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12 slicebread, crust removed and cubed
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4 Tbspbutter, melted
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2 lghard cooked eggs, minced
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1/2 conion, minced
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1/2 ccelery, finely minced
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1 canshrimp, minced
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1 cancrab, picked
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1 1/2 cmayonnaise
How To Make mini cream puffs
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1Put water and butter in a heavy saucepan. Bring to a boil until butter melts. Add salt.
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2Remove 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)
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3Remove 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)
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4Once the eggs have been incorporated into the dough it may be covered and left at room temperature for an hour or so.
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5Preheat 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.
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6Bake 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.
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7Cool 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.
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8SHRIMP AND CRAB FILLING: Toss together bread cubes, onions, melted butter and eggs. Cover and refrigerate overnight.
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9Next day add celery, shrimp, crab and mayonnaise. Taste for seasoning. May need salt and pepper and a little lemon juice.
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10Use 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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