Recipes

Puffs (Shrimp, Appetizer Chicken, Fruit)

Luncheon Shrimp Puffs

Ingredients

1 recipe Cream Puff Pastry

3 cups water

1 pound unpeeled shrimp

1/2 cup chopped celery

1/3 cup mayonnaise

1 1/2 teaspoons lemon juice

1/2 to 1 teaspoon dried whole dillweed

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

Leaf Lettuce

Directions

Spoon Cream Puff Pastry into decorating bag fitted with a No. 5 or 6B large fluted tip. Pipe dough into four 4-inch zigzag logs (2 inches apart) on a lightly greased baking sheet, using slightly more than half the dough. Pipe another zigzag log, slightly smaller, on top of each 4-inch log using remaining dough.

Bake at 400 degrees for 35 minutes or until puffed and golden brown. Cool away from drafts.

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp; chop. Combine shrimp, celery, mayonnaise, lemon juice, dillweed, salt, and pepper; chill.

Just before serving, slice tops from cream puffs; pull out and discard soft dough inside. Line cream puff shells with lettuce, and spoon on shrimp salad. Replace tops.

Yield: 4 servings

Appetizer Chicken Puffs

Ingredients

3 tablespoons grated Parmesan cheese

1 recipe Cream Puff Pastry

1 cup chopped cooked chicken

1/3 cup finely chopped celery

1/4 cup mayonnaise

2 tablespoons sweet pickle relish

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped almonds, toasted

Sliced pimiento-stuffed olives

Directions

Stir Parmesan cheese into Cream Puff Pastry; spoon mixture into decorating bag fitted with a No. 5 or 6B large fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400 degrees for 20 minutes or until puffed and golden brown. Cool away from drafts.

Combine chicken, celery, mayonnaise, relish, salt, pepper, and almonds, mixing well; chill.

Just before serving, cut top one-third off cream puffs; pull out and discard soft dough inside. Spoon chicken mixture into cream puffs; replace tops. Place olive slice on top of each puff, and insert a decorative wooden pick lengthwise through center of each.

Yield: 2 1/2 dozen.

Giant Fruit Puff

Ingredients

1 recipe Cream Puff Pastry

3 egg yolks

1/2 cup sugar

3 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

1 tablespoon butter or margarine

1/2 cup whipping cream, whipped

6 fresh strawberries

1 kiwi, peeled and sliced

Directions

Spread 1/2 cup Cream Puff Pastry into a 7-inch circle on a lightly greased baking sheet. Spoon remaining dough into decorating bag fitted in a No. 5 or 6B large fluted tip. Pipe dough around outside edge of dough circle, leaving a 3 1/2-inch circle in center.

Bake at 425 degrees for 15 minutes; reduce heat to 375 degrees, and bake an additional 25 minutes or until puffed and golden. Cool on wire rack. Beat egg yolks on high speed of an electric mixer until thick and lemon colored. Set egg yolks aside.

Combine sugar, cornstarch, and salt in a medium saucepan; stir in milk, and bring to a boil, stirring constantly. Boil 1 minute, and remove from heat. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, over medium-low heat 3 to 4 minutes.

Remove from heat, and gently stir in butter and vanilla. Cover with waxed paper, and cool completely. Fold in whipped cream. Spoon mixture in center of puff, and arrange fruit on top; chill. Serve within 4 hours.

Yield: 6 servings

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