French profiteroles with brandade

Ingredients :

12 medium-sized puff pastries

400g cod brandade

100 à 200g lobster bisque

6 à 12 cooked langoustines or large shrimps

4 tablespoons whipping cream

Salt and pepper

Recipe :

• Cut a hat from each puff
• Place them in a warm oven for a few minutes
• Season the brandade if necessary
• Fill the puffs with the cod brandade and replace the caps.
• Place in the oven at 180° C / 350 ° F - thermostat 5/6 for approximately 15 minutes.
• Meanwhile, mix the lobster bisque with the crème fraîche and heat gently.
• Arrange 3 choux (puffs) per person on warmed plates and pour a string of sauce around them.
• Garnish with scampi or shrimp that you've previously heated.

You may choose to make the choux pastry yourself.

Ingredients :

A quarter liter of water

75g butter

150g flour

3 eggs

Salt and pepper

Recipe :

• Turn on the oven thermostat 7 (210°C / 410°F)
• Bring the water, butter, salt and pepper to a boil.
• Add flour all at once
• Dry on the heat
• Remove from heat and add 3 eggs, one after the other
• Using a piping bag or large spoon, form balls on a baking sheet or parchment paper.
• Bake for around 20 minutes, depending on the size of the puffs

Do not open the oven door during baking. Or as they say « watched over cake will never bake ! ».

Let the puffs cool down before stuffing them with the brandade.