Taste the Air-Chilled Difference®

Chicken Salad Cream Puffs

Chicken Salad Cream Puffs

Makes 24

    • Cream Puffs
    • 1 cup water
    • ½ cup butter
    • ¼ teaspoon salt
    • 1 cup flour
    • 4 eggs

    Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

    In a medium saucepan, combine the water, butter and salt and cook over medium heat. When the mixture reaches a boil, remove from the heat and add the flour. Stir to combine.

    Scrape the mixture into a medium bowl, using a mixer at medium speed, add eggs one at a time. Occasionally stop to scrape down the sides of the bowl. Mix until the dough is smooth and has a velvety texture.

    Drop teaspoon or tablespoon size dollops onto the parchment paper. Bake 15 – 18 minutes until puffed and golden brown. When cool, slice in half and fill with Chicken Salad (recipe follows).

      • Chicken Salad
      • 2 Smart Chicken breasts, cooked and diced or shredded
      • ½ cup mayonnaise
      • 1 tablespoon chopped tarragon
      • 1 tablespoon minced onion
      • 2 ribs celery, diced
      • Salt and pepper to taste

      In a medium bowl, combine all of the ingredients. Season with salt and pepper to taste. Refrigerate until needed.