• 1/2 Nat Cream Puff Day 1

    From Dave Drum@1:2320/105 to All on Sat Dec 31 16:07:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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
    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

    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

    Uncle Dirty Dave's Archives


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  • From Dave Drum@1:2320/105 to All on Mon Jan 1 18:53:00 2024
    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

    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

    Uncle Dirty Dave's Archives


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