Teacup Treasures With Shrimp Salad

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

Wonderland offers up surprises around every corner—a talking doorknob, an inquisitive caterpillar, and one very peculiar tea party. This savory, teacup-shape pastry fits right in with the Mad Hatter’s eccentric world. Light and filled with a refreshing shrimp salad, the Pâte à Choux Teacup embodies the frivolous spirit of the Mad Tea Party while simultaneously offering up a protein-rich snack. Clean cup, clean cup!

Ingredients

• 1 English cucumber, peeled, seeded, and diced
• 1 pound bay shrimp (fresh or frozen)
• ¼ cup crème fraîche
• ¼ cup chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon minced garlic
• 1 tablespoon capers, drained
• 3 tablespoons lemon juice (or juice of 1 lemon)
• 2 tablespoons seasoned rice vinegar
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup whole milk
• ½ cup unsalted butter, cut into 1-tablespoon chunks
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 eggs, at room temperature
• 6 slices of lemon, for serving

Directions

1. To make the shrimp salad: Place the cucumber pieces in a colander placed inside a bowl, and allow them to drain while you are prepping the shrimp and the remaining ingredients for the dressing.
2. If you are using frozen shrimp, thaw according to the package directions, and place them in a large bowl.
3. If you are using fresh shrimp, pat them dry and place them in a large bowl.
4. In a small bowl, mix the crème fraîche, parsley, dill, garlic, capers, lemon juice, and rice vinegar for the dressing.
5. Add the drained cucumber to the shrimp.
6. Toss the shrimp and cucumber with the dressing, and season with salt and black pepper (to taste).
7. Refrigerate until needed.
8. To make the Pâte à Choux Teacups: Preheat the oven to 400°F, and line two baking sheets with a baking mat or parchment paper.
9. In a large saucepan over medium-high heat, combine the milk, butter, and salt.
10. Bring to a boil, and add the flour.
11. Stir vigorously with a wooden spoon until the mixture is smooth and is not sticking to the spoon or the pot.
12. If the mixture looks rough or butter leaks out, just keep stirring until it comes together.
13. When the mixture is smooth and formed into dough, remove it from the heat and transfer it to a bowl.
14. Allow the mixture to cool for 5 minutes.
15. Begin adding the eggs one at a time.
16. Beat after each egg until the egg is completely incorporated and the mixture is smooth again.
17. Place the dough into a disposable pastry bag, and snip a ¼-inch tip off the end.
18. On one of the lined baking sheets, pipe six 3-inch handles, giving one end a strong hook.
19. This will hang from the rim of your cup.
20. Place the sphere mold on the other baking sheet, and snip another ¼ inch off the end of the pastry bag.
21. Pipe dough around each mold, starting about ½ inch from the bottom and piping all the way around, working your way to the top.
22. Build rows of dough like a beehive. With a damp finger, gently smooth the top of the dough.
23. This will become the bottom of your teacup.
24. Bake for 10 minutes, and then turn the oven down to 350°F.
25. Bake for another 5 minutes, and check the handles.
26. Remove the handles when they are brown, dry, and crisp to the touch.
27. Allow them to cool on a wire rack.
28. Continue to bake the cups another 20 to 25 minutes until they are brown and are dry and crisp to the touch.
29. Remove from the oven, and allow to cool for 2 or 3 minutes before gently removing them from the molds and placing them upright on the baking sheet.
30. Allow the teacups to dry in the cooling oven.
31. To assemble: Place each teacup on a tea saucer, and fill with a generous ½ cup of shrimp salad.
32. Place a handle on the edge of each cup, and garnish with a slice of lemon.
33. Serve immediately.

Yield: About 6 servings