Nerdmom'S Shrimp Puffs - cooking recipe

Ingredients

CREAM PUFF or PATE A CHOUX
1 cup water
6 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1 cup bread flour
4 large eggs, plus
2 egg whites (eggs should equal 1 cup)
FILLING
1 lb baby shrimp, chopped
1/2 cup celery, chopped very fine
1 (8 ounce) package cream cheese, softened
2 tablespoons grated onions
1/4 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
3 -10 drops hot sauce, to taste

Preparation

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