MINI CREAM PUFFS

Mini Cream Puffs image

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...

Provided by Marsha Gardner

Number Of Ingredients 15

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Ingredients

PUFFS
1 c water
1 stick butter, no substitutes
1/4 tsp kosher salt
1 c all purpose flour
4 large eggs
SHRIMP AND CRAB SALAD FILLING
12 slice bread, crust removed and cubed
4 Tbsp butter, melted
2 large hard cooked eggs, minced
1/2 c onion, minced
1/2 c celery, finely minced
1 can(s) shrimp, minced
1 can(s) crab, picked
1 1/2 c mayonnaise

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.