Shell Ingredients :
Margarine	75 gr
Water	200 gr
Salt	1/2 tsp
SOKA/DAHLIA all-purpose flour	100 gr
Whole eggs	150 gr

Topping Ingredients :
Liquid Milk	100 ml
Cornstarch	10 gr
Egg yolk	1 pcs
Salt	1/4 tsp
Ground pepper	1/8 tsp
Cream cheese, beaten until smooth	75 gr

Additional Ingredients :
Tomato sauce, for drizzling	2 tbsp
Small shrimp, peeled, tails left on, slit, sautéed	40 pcs
Celery leaves, finely chopped	2 stalks
Cucumber, thinly sliced	2 pcs
Smoked beef/ham, thinly sliced, lightly sautéed	5 slices

(pj/mkt)

HOW TO MAKE :

Shell: Boil margarine, water, and salt until boiling. Add SOKA/DAHLIA flour. Stir until well combined. Turn the heat back on and cook until the dough is smooth and pulls away from the pan. Remove from heat and let cool slightly.
Add eggs one at a time while beating until well mixed. Transfer to a piping bag.
Pipe into 4 cm-wide rings (without a piping tip) onto a baking tray lightly greased with margarine. Add one more ring around the upper edge.
Bake for ±20 minutes at 200°C using bottom heat until cooked.
Topping: Cook milk, cornstarch, salt, and pepper while stirring until it bubbles. Add the egg yolk and cook again until it bubbles. Remove from heat.
Pour over the cream cheese and beat until smooth.
Take a cream puff. Add cucumber slices. Spread the topping mixture. Arrange shrimp and smoked meat. Drizzle with tomato sauce. Sprinkle with chopped celery.
Yield: 40 pieces.