Shrimp Toast Puffs with Two Sauces

They are soooo good, and really easy to make. Great party food.also, I make them ahead of time, and put them in the fridge until I bake them just before guest arrive.

I made these exactly as suggested for a discriminating crowd of world-traveling foodies. They were gone in a flash. One question, though -- what, beyond the sauces, could be done in advance? I don't want to be mixing flour, etc. just before my guests arrive.

I liked this, actually. I was hesitant to try it after reading the reviews, but my curiosity got the better of me. Luckily I had just tried a recipe for salt and pepper cheese puffs which used a similar method, and I applied it to this recipe. After boiling the water and butter, remove from heat and add flour all at once, stirring til you get a very stiff, but not lumpy, ball of dough. Beat the eggs first separately and add them in 2 or 3 batches, stirring til smooth after each addition. It'll feel like it wont incorporate, then suddenly it will, just keep at it. After that I baked at 400 for nearly 30 minutes. They were still more moist inside than I would have liked (not gooey) but were done, browned and delicious!

I made this for my brother and he couldn't get enough of them! They didn't "puff" up as expected (after looking back I think next time I'll try mixing the eggs before adding them). Then next day my boyfriend tried them....and finished them off! They were quite a hit (and each of those two would definately tell me if they didn't like them....they are tough critics...expecially for healthy food! hehe)

I agree 100% with the previous review. I was all excited about making these, particularly since they were a contest winner. They didn't puff up, at all! And the center of them tasted gooey and undercooked, although I baked them for longer than the recipe indicated. Wouldn't try to fix this recipe........ too many other good ones out there.