Shrimp Salad Cream Puffs

COOKING WITH CARLEE

Buttery puffed choux shell stuffed with delicious shrimp salad is a great starter, fun lunch and would be perfect served at a baby or bridal shower!

INGREDIENTS:

Choux Pastry: Water Butter Salt Flour Eggs Shrimp Salad: Celery Onion Shrimp Salt and pepper Lemon juice Dill Mayonnaise

STEP 1

STEP 1

Preheat oven to 400°F and grease 3 baking sheets.

Place the butter, water and salt in a large saucepan. Heat over medium heat until the butter is melted and the water starts to boil.

STEP 2

STEP 2

Remove from the heat and add flour all at once. Whisk vigorously to incorporate.

STEP 3

STEP 3

Return to the heat and cook for about 2 minutes, stirring the whole time. The dough should form a smooth ball. Remove pan from heat and let cool for about 7 minutes.

STEP 4

STEP 4

STEP 5

STEP 5

Add the eggs, one at a time, beating well between each addition. It will take a bit of work to get each egg incorporated. Just beat away until it is completely incorporated before you add the next.

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