Hazelnut shrimp cheese puffs

1. Yield: 35 to 40 puffs.
2. Combine first five ingredients.
3. Foldi in shrimp, eggs and nuts.
4. Cover and chill.
5. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
6. Appetizeri cream puffs: in a saucepan, melt ½ cup butter or margarine in 1 cup boiling water.
7. Add 1 cup all-purpose flour and ¼ teaspoon salt all at once; stir vigorously.
8. Cook and stir until mixture forms a ball that does not separate.
9. Remove from heat; cool slightly.
10. Add 4 eggs, one at a time, beating until smooth after each.
11. Drop level tablespoons of dough 3 inches apart on greased baking sheet.
12. Bakei at 400°F for 25 minutes.
13. Cool on rack.
14. Cut off the top third of each puff.
15. Remove any soft dough from inside.