Gluten Free Cream Puffs Recipe Recipe For Shrimp

GLUTEN FREE CREAM PUFFS

Steps:

• Heat oven to 375°.
• Spray Pam on a large cookie sheet.
• Pour water into a heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before the water boils. Bring water just to boil.
• Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
• Add whole eggs, beating in one at a time (I did this in my food processor). Dough should be very stiff but smooth.
• Immediately drop 1/4 cupfuls of dough 3 inches apart on a baking sheet. Or, for a neater appearance, use a pastry bag with 3/4 inch plain tip and pipe dough onto baking sheet (I make them both ways, but I do use a gallon Ziploc bag instead of a pastry bag and pipe "mini" cream puffs for when I have a party...they are very similar to the frozen cream puffs in a tub that you can buy at the store, just GF!).
• Combine egg yolk and milk in a bowl. Brush each puff with the glaze mixture, taking care not to let the liquid drip onto the pan.
• Bake 35 minutes (about 15 for the mini puffs) until puffed, golden brown and firm.
• Cool puffs on wire racks, pricking each with a toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. If baked pastry is filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.
• Cut off tops, (I had to scoop out the moist dough) fill with whipped cream (I used a pastry bag with a large star tip).
• Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!

SHRIMP PUFFS

Steps:

• TO MAKE PUFFS------------.
• Preheat oven to 400 F degrees.
• In a medium size saucepan, combine butter and water; heat to boiling.
• Stir in flour and salt using a wooden spoon.
• Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan.
• Remove from heat; cool slightly.
• Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth.
• (This is very important to make sure that the mixture is smooth.) Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart.
• Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool.
• PUFF FILLING-------------.
• Rinse shrimp in cold water; drain well.
• In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well.
• In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator.
• TO ASSEMBLE PUFFS-----------------.
• Pull or cut tops off the puffs and set aside with each puff.
• Remove any soft membrane from inside puff and discard.
• Stuff with chilled filling.
• Replace tops of puffs.
• Refrigerate until ready to serve.
• You can also use crab in place of shrimp.