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Shrimp profiterole with pastis and garlic cream

Shrimp profiterole with pastis and garlic cream

This recipe is incredibly delightful!!! Profiteroles are best when baked at the last minute (at most 2 hours before serving). However, the puffs’ dough as well as the garlic cream can be prepared early.

Shrimp profiterole with pastis and garlic cream

19 April 2023
: 6 to 8
: 40 min
: 20 min
: 60 min
: A bit delicate

Don’t hesitate to prepare the dough and the garlic cream ahead of time.




125 ml water

50 g butter

1 pinch of salt

60 g flour

2 eggs


1 cooked and skinned large shrimp per person

4 garlic cloves

10 cl milk

15 cl single cream

1TBS Pastis

2 TBS chopped chives

Salt and freshly ground pepper

  • 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.

Good to know!

I did make some changes to this recipe which originally comes from a Chef. My very special thanks to the team of cuisine teachers from the Lycée Professionnel Commercial et Hôtelier Escofier. Their recipe book, named Saveurs du Lagon de Nouvelle-Calédonie (Solaris edition) is wonderful and counts many delicious recipes.

I was also inspired by another one of their recipes which you will find on lesmenusplaisir as LEMONGRASS SCALLOPS SKEWERS WITH CREAMY RICE & PASSION FRUIT SAUCE

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