Profiteroles aux Crevettes a L'indienne

(puffs with curried shrimp filling). Chop the shrimp into 1/2 in. or smaller pieces. There should be about 1 1/4 cups. Set aside. Melt the butter in a medium saucepan and add the onion. cook, stirring until the onion is golden. Add the curry powder and stir to blend. Add the cream and chutney and cook down until there is only about 1/2 cup left. Add the salt, pepper and shrimp, and cook, stirring, for 1 or 2 minutes, or until the shrimp loses its raw look. Slice off the tops from all the cream puffs. Spoon an equal portion of the shrimp mixture into each cream puff. Replace the tops and serve.