Caribbean Shrimp Puffs
Caribbean Shrimp Puffs
Rating: (1 rated)
  • 3/4 cup (180 ml) water
  • 1/4 cup (60 ml) unsalted butter, cubed
  • 1/2 teaspoon (2.5 ml) sugar
  • 1/4 teaspoon (1 ml) salt
  • 3/4 cup (180 ml) unbleached all-purpose flour
  • 3 eggs
  • 1 egg, lightly beaten, for brushing
  • Preparation
  • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
  • In a saucepan, bring the water, butter, sugar and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the walls of the pan.
  • Put the pan over a low heat and cook, stirring the dough for about 2 minutes.
  • Remove from the heat and let cool a few minutes. Add three eggs, one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth.
  • With a pastry bag fitted with a 1-cm (1/2-inch) round tip and filled with choux pastry, form about 28 balls of about 30 ml (2 tablespoons) of dough for each. Brush with the beaten egg.
  • Bake until the pastry is golden brown, about 30 minutes. Turn the oven off and let dry for about 15 minutes with the door ajar. Set aside.
  • Description
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