Shrimp profiterole with pastis and garlic cream

Directions

• Step 1 Peel the garlic cloves, remove the sprout and heat them up in a pan with the milk on low heat for 15 minutes. Discard the milk when done and mix the garlic with the single cream. Season and set aside.
• Step 2 Strictly follow these instructions to make the profiteroles: bring the water to a boil, with the salt and the butter. When the water rises a bit like hot milk does, remove from the heat and throw the flour in, all at once. Vigorously stir with a wooden spoon for your dough to dry out for about 5 minutes on low heat. That should keep your arm strong and in good shape!
• Step 3 Remove the pan from the stove and let it cool down for about 5 minutes. It’s time to pre-heat the oven to 180°. Now, add the eggs to the dough in your pan, one by one. Your dough will become runny but not totally liquid. It should hold in your wooden spoon.
• Step 4 Cover the oven rack with wax paper to bake the puffs. Lay a small ball of dough on that wax paper. I like to use 2 spoons to help shape the balls which should not exceed 4 cm in width. Bake for 15 to 20 minutes. Do keep an eye on the puffs regularly when in the oven. The puffs should have swollen and be golden when done.
• Step 5 Five minutes prior to the end of the baking part, warm-up the garlic cream, let it thicken a tiny bit, and add the Pastis and the finely chopped chives.
• Step 6 Set one baked profiterole per plate. Slice-open the tip of a profiterole without entirely removing it. Put the shrimp inside, leaving the tail out. Top with the Pastis and garlic cream and serve immediately. When serving by the plate, I usually only count one profiterole per person with a green salad on the side, and sometimes with the Easy Smoked and Fresh Salmon Spread.