Profiteroles (Cream Puffs) And Two Fillings

Recipe Ingredients

		Pate A Choux
1/2 cup	118ml	Water
1/4 cup	49g / 1.7oz	Butter
1/2 cup	31g / 1.1oz	All-purpose flour
3		Eggs
		Chicken Tarragon Filling
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
1/2 cup	118ml	Chicken broth
1/2 cup	118ml	Heavy cream
		Salt - if desired
		Black pepper - to taste
1/4 teaspoon	1.3ml	Grated nutmeg
1		Cayenne pepper
2 teaspoons	10ml	Chopped fresh tarragon - or
1 teaspoon	5ml	Dried tarragon
1 1/2 cups	93g / 3.3oz	Cubed cooked chicken
24		Profiteroles - (cream puffs)
		Curried Shrimp Filling
3/4 lb	340g / 11oz	Fresh shrimp - peeled and deveined
1 tablespoon	15ml	Butter
3 tablespoons	45ml	Finely chopped onion
1 tablespoon	15ml	Curry powder - (or less), to taste
3 tablespoons	45ml	Finely chopped chutney
		Salt - if desired
		Freshly ground black pepper - to taste
24		Profiteroles - (cream puffs)

Recipe Instructions

To make profiteroles: Place water and butter in a medium saucepan, heat until water boils and the butter is melted. Remove from heat and dump in the flour all at once. Stir vigorously until the flour mixture forms an elastic ball in the saucepan. Let the dough mixture cool, and then beat in an egg until it is fully incorporated into the dough mixture. Repeat the process with each of the remaining eggs, beating them into the dough, one at a time.

Place the dough in the refrigerator to cool for at least 45 minutes to 1 hour. This will stiffen the dough so it will not flatten when baked into puffs.

When ready to bake, preheat oven to 475F. Using a couple of teaspoons, scoop small (size of large walnuts) mounds of dough on a greased cookie sheet. Place cookie sheet in the hot oven for 10 minutes. Then reduce heat to 325and continue baking for an additional 25 to 30 minutes, or until the puffs are a medium brown color. The puffs must remain in the oven for the full baking time, or they will collapse soon after being taken from the oven.

After cooling, the tops may be removed with a sharp knife, and remaining uncooked dough may be removed from the inside, and the puffs may be filled with any appetizer filling or dessert filling desired. This recipe makes approximately 18 puffs.

To make Chicken-Tarragon Filling (called "Profiteroles a la Reine"): Melt the butter in a medium saucepan, add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When it is thickened, stir in the cream, and stir until blended. Add the salt, pepper, nutmeg, cayenne and tarragon. Let simmer, stirring, for about 2 minutes. Stir in the chicken and bring it to a boil. Remove from the stove. This should have a very thick consistency. If it is not thick enough, it may be further thickened by the addition of a small amount of flour dissolved in water or broth, and stirred into the mixture while being heated, until it thickens.

Slice off the tops of the cream puffs. Spoon an equal amount of the chicken mixture into each puff. Replace the tops, arrange on a serving platter, and serve. These may be made up an hour or two in advance, and reheated before serving in a slow (325F) oven, or for a few seconds in the microwave. Do not make them up too far in advance, since the puff casings will tend to get soggy.

To make Curried Shrimp Filling (called "profiteroles aux crevettes a l'indienne"): Chop the shrimp into 1/2-inch or smaller pieces. There should be about 1 1/4 cups. Set aside. Melt the butter in a medium saucepan and add the onion. Cook, stirring, until the onion is golden. Add the curry powder and stir to blend. Add the cream and chutney and cook down until there is only about 1/2 cup left. Add the salt, pepper and shrimp and cook, stirring, for 1 or 2 minutes, or until the shrimp loses its raw look.

Slice off the tops from all the cream puffs. Spoon an equal portion of the shrimp mixture into each cream puff. Replace with tops and serve.

Source:
Connie Halliday

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