Although it is an eternal classic, I have rarely had a prawn cocktail in my life. (Never open the oven door while baking the eclairs as this will cause it to deflate) Remove the pastry from the oven. When the butter has melted, turn up the heat and bring to a rolling boil.

Lightly spray some water over the piped choux pastry and place in the oven.

Assemble Strawberry Choux Pastry Crown HALVE the pastry crown horizontally with a serrated knife and carefully place the almond encrusted top half to a wire rack.

The dish, however, takes quite some time for the preparation part.

* choux pastry [rid:3148], unsweetened Method For cocktail-sized profiteroles (to serve with drinks or to accompany soup), make mounds of pastry about 2 cm in diameter and bake for 10 minutes in a 230°C oven, then reduce the oven temperature to 180°C and bake for a further 10 minutes. Bake for 20 minutes and then lower the heat to 150 and bake another 20 minutes. For the choux pastry, put the butter and 150ml water in a saucepan set over a medium heat. Just check out the recipe of the rich and flavorsome Prawn Choux Balls.

Prawn Choux Balls is one of the dishes I am known for and is pretty easy to make too.

Choux paste 250ml water 100g butter 10g sugar 140g plain flour 4 eggs 200g cooked prawn meat chopped (keep some tails for garnish) 1 long red chilli de-seeded and chopped ½ red onion peeled and chopped 3 tablespoons chopped coriander 2 cloves garlic peeled and chopped Zest of 1 lemon 2 tablespoons curry powder Good homemade tomato relish to serve
Once done, turn off the oven and leave the pastry in, another 5 minutes. SPOON 2 cups of the creme patissiere into a piping bag fitted with a large nozzle over the cut side of the pastry base. Meanwhile, in a medium mixing bowl, combine the flour, sugar and salt then, in one go, pour into the boiling butter/water mixture.