Whisk Wednesday -- Bouchées aux Crevettes and some Poker Chips

This week for Whisk Wednesdays I made Bouchées aux Crevettes or Puff Pastry Shells Filled with Shrimp and Mushrooms. Really Puff Pastry is so easy to make and it is fun..fun..fun!!! But you can buy a package of Puff Pastry and find almost the same results and your food automatically takes on an air of "Gourmet" with a capital "G"!!

Although this recipe was easy and fun to make, I really did not care for this dish. Mr. Tastebud's had some late client meetings tonight but it was no problem reheating the shrimp and filling the pastry shells for him but he too did not really care for it.







I followed the recipe except I did add some green onion. It's difficult for me to make seafood without green onion and it added a much needed flavor and color to the over all dish. I cut out some small disks from the left over puff pastry. I called them poker chips and they worked out well to dip into the extra shrimp and mushroom sauce. If you're confused so was my husband! ;)








Bouchées aux Crevettes
Recipe adapted from Le Cordon Bleu at Home


For the Puff Pastry:
3 cups all-purpose flour
1½ cups cake flour
2 teaspoons salt
1 1/3 to 1 ½ cups cold water
4 tablespoons unsalted butter, melted
28 ounces unsalted butter
1 egg, slightly beaten, for glazing

For the Shrimp and Mushroom Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1¾ cups cold milk
Salt and freshly ground black pepper
2/3 cup crème fraîche or heavy cream (I would use sour cream instead.)
5 ounces mushrooms, trimmed, rinsed, dried, and chopped fine
1¾ pounds small cooked shrimp
3 tablespoons Cognac
Pinch of paprika

Chervil or parsley for garnish

Unsalted butter, softened, for baking sheet




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