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Title: Cream Puffs w/Curried Shrimp
Categories: Pastry, Seafood, Dairy, Curry, Relish
Yield: 24 filled cream puffs

3/4 lb Fresh shrimp, shelled,
- deveined
1 tb Butter
3 tb Fine chopped onion
1 tb Curry powder
1 c Heavy cream
3 tb Finely chopped chutney
Salt & fresh ground pepper

MMMMM-----------------------CREAM PUFFS------------------------------
8 tb Butter; more to grease pan
1 c Flour; more to flour the pan
1 c Water
Salt
4 lg Eggs

MAKE THE CREAM PUFFS: Set oven @ 425-|F/218-|C.

Lightly, but thoroughly, butter a jellyroll pan.
Sprinkle the pan with flour and shake it around until
well coated. Shake and tap out excess flour.

Add the water to a saucepan and add the eight
tablespoons of butter and salt to taste. Bring to the
boil and add the flour, all at once, stirring vigorously
and thoroughly in a circular fashion until a ball is
formed and the mixture cleans the sides of the saucepan.

Add one egg, beating thoroughly and rapidly with the
spoon until it is well blended with the mixture. Add
another egg, beat and so on. When all the eggs are
added, fit a pastry bag with a round-tipped, number 6
pastry tube. Spoon the mixture into the bag. Holding the
pastry bag straight up with the tip close to the floured
surface of the pan, squeeze the bag to make mounds of
pastry at intervals all over the pan. There should be
about 24 mounds.

The mounds may have pointed tips on top. To flatten
these, wet a clean tea towel and squeeze it well. Open
it up, fold it over in thirds. Hold it stretched
directly over the mounds, quickly patting down just
enough to rid the mounds of the pointed tips. Do not
squash the mounds.

Place the pan in the oven and bake 30 minutes or until
the cream puffs are golden brown and cooked throughout.
Remove and let cool.

MAKE THE SHRIMP: Cut the shrimp into half-inch or
slightly smaller pieces. There should be about one and
one-quarter cups. Set aside.

Melt the butter in a saucepan and add the onion. Cook,
stirring, until wilted. Add the curry powder and stir to
blend.

Add the cream and chutney and cook down to about half a
cup. Add salt and pepper to taste. Add the shrimp and
cook, stirring, one or two minutes or until the shrimp
lose their raw look throughout.

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

By: Craig Claiborne and Pierre Franey

Yield: 24 filled cream puffs

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream Puff Swans
Categories: Desserts, Pastry, Citrus, Dairy
Yield: 6 Servings

1 c Water
1/2 c Butter
1 c All-purpose flour
1/4 ts Salt
4 lg Eggs
11 oz Can Mandarin orange slices;
- well-drained
1 c Heavy cream
2 tb Powdered sugar; sifted

Melt butter in water and bring to a boil. Sift flour
with salt and add to butter mixture. Heat, stirring,
until mixture forms a ball. Remove from heat and add
eggs, one at a time, beating well between each addition.

Put 1/3 of dough into a pastry bag and pipe through
largest hole onto greased baking sheet, forming six
S-shaped pastries, each about 3 inches long. These
will form necks and heads of swans. Scrape any dough
remaining in pastry bag into rest of dough. On a
separate, greased baking sheet, form remaining dough
into six ovals, drawing dough to a point at one end
and rounding other end of oval. These will be bodies
of swans.

Place baking sheet with oval cream puffs into the oven
at 425-|F/220-|C and bake for 10 minutes. Place the other
baking sheet in oven and continue to bake both batches
of dough another 10 minutes. Turn oven down to 350-|F/
175-|C and bake 5 minutes more, or until "heads" of
swans are done. Bake "bodies" 5-10 minutes longer or
until done.

As baking sheets are taken from oven, remove pastries
to racks to cool. Cool completely. Cut an oval from
the top of each "body" and cut in half. Scoop any
uncooked dough from "bodies".

Whip cream until stiff. Beat in powdered sugar, to
taste.

Put a spoonful of well-drained Mandarin oranges in
each "body", dividing equally among the six. Top with
equal amounts of whipped cream. Place S-shapes in
whipped cream at rounded ends to form neck and head.
Place half-ovals in whipped cream behind "necks" to
form wings.

Serve at once.

NOTES : Substitute 1 cup fresh or frozen berries,
sweetened if desired, for oranges.

Recipe By: Elizabeth Powell

From: http://www.recipesource.com

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