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“A delightful shrimp cream puff. My mom came up with this one. The recipe is for a very good pate a choux and the stuffing.”
READY IN:
1hr 20mins
SERVES:
48
YIELD:
48 puffs
UNITS:
US

Ingredients Nutrition

Directions

  1. PUFF or PATE A CHOUX:
  2. Preheat oven to 400 degrees F. Prepare 2 sheet pans with parchment.
  3. Boil water, butter, sugar and salt. While coming to a boil, prepare eggs.
  4. Add flour and remove from heat. Work mixture together and return to heat.
  5. Continue working the mixture until all flour is incorporated and dough forms a ball.
  6. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
  7. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
  8. Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip.
  9. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
  10. Cook for 30–35 minutes or until golden brown.
  11. Once they are removed from the oven pierce each puff with a paring knife immediately to release steam.
  12. SHRIMP FILLING:
  13. In large bowl, combine all ingredients except hot sauce and mix until well incorporated. Add hot sauce to taste. Chill. Fill piping bag and fill Pate a Choux puffs accordingly.

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