Puff Pastry
1 cup water
6 tbsp. butter
1 tsp. salt
1 pinch. Watkins
Nutmeg
1 cup all-purpose flour
4 large eggs
2 tsp. Horseradish Mustard
Crab Filling
16 ounces Neufchatel cheese
2 tbsp. Watkins
Crab Snack & Dip Seasoning
1 1/2 cups crab meat
1 tsp. Watkins Dill
2 tsp. Horseradish Mustard
1 pinch. Watkins
Cayenne Pepper
1 cup red onion, diced
Puff Pastry Batter:
Bring water, butter, salt and nutmeg to a boil. Remove from heat and add the flour
all at once. Return pan to the heat and stir with a wooden spoon until the mixture leaves
the sides of the pan and is no longer sticky to the touch. Transfer mix to a bowl or
electric mixer and beat to cool until steam is no longer visible. Drop eggs in one at at
time and mix until each fully incorporated, then add 2 tsp. mustard.
To Form Profiteroles:
Preheat oven to 425 degrees F. Load mix into pastry bag with #7 plain tip. Pipe
into 1 1/2 inch mounds on parchment-lined baking sheets. Smooth the tops of the
Profiteroles with a finger dipped in water. Bake about 25 minutes; switching pans between
racks halfway through baking time. After 25 minutes make a small cut in the base of each
puff and return them to the oven for 10 minutes with the heat turned off. )this dries the
inside of the puffs and helps them to keep their shape.) Cool the puffs while assembling
the filling.
Filling: Place Neufchatel,
crab seasoning, crab, dill, 2 tsp.
Horseradish Mustard and Watkins Cayenne Pepper in
the bowl of a food processor and puree until smooth. Add red onion and run food processor
until blended.
To Assemble:
Cut the profiterole in half with a serrated knife so the bottom resembles a cup and
the top serves as a lid. Hollow out both halves of each puff, fill the bottom with filling
and cover with the tops.
Makes 24 profiteroles
