Chicken Salad Cream Puffs

Elegant, tasty and perfect to serve at a bridal shower, baby shower or any party.  Chicken Salad cream puffs make the perfect appetizer

chicken salad cream puffs 7I first made these wonderful chicken salad cream puffs 20 years ago when I needed to bring an elegant appetizer to a baby shower.  I had a new baby at the time and since I only had one child I had lots of time that I could experiment in the kitchen between feedings and diaper changes.  I used to love to peruse cookbooks and magazines to get ideas that I could try in the kitchen.  Usually I would find 2 or 3 different recipes and change a few things to make them into a completely different dish.  This was one of those recipes.

chicken salad cream puffs

chicken salad cream puffs 4Recently I have been watching the Great British Baking show on Netflix which has gotten me into a baking mood again.  I decided I would try making chicken salad cream puffs again since I needed to bring a little nibble to a PTA meeting where I am currently serving as president.  I wanted something easy to eat, but tasty and different and these are what came to mind.  I looked and looked but I didn’t have the recipe I used all those years ago.

chicken salad cream puffs 10I did remember that I loved the crunch of celery in the chicken salad and I also loved how small I made the cream puffs, bite-sized.  I like my chicken salad ingredients finely dices so I threw everything in the food processor.  I set about trying to recreate the original and I feel like I got pretty close.  Chicken Salad cream puffs are small and elegant and perfect to serve at a bridal shower, baby shower or any party. Even my 12 year old son loves them.  They are so pretty that they will make a great statement to any table.

chicken salad cream puffs 9They take a little time to make since you have to make a choux pastry dough for the cream puffs.  This dough cooks twice, once on the stovetop and then in the oven.  It does take a little arm strength as you have to really stir the dough in the saucepan to incorporate the all the eggs and ingredients. I piped these using a pastry bag and large star tip to give them their shape.  You could put the dough in a ziptop bag and cut a hole in the corner to make the little mounds you need, they just wouldn’t have the ridges.  Even though it takes a bit of work the final product makes it well worth the effort.

chicken salad cream puffs 6

Chicken Salad Cream Puffs
Yields 24
Cream Puffs
  1. 1 cup Water
  2. 1/2 cup butter
  3. 1 cup all-purpose flour
  4. 4 eggs
Chicken Salad
  1. 2 cups cooked chicken
  2. 1/8 tsp salt
  3. 2 oz cream cheese, softened
  4. 1/4 tsp ground sage
  5. 1/2 tsp dried rosemary
  6. 2 stalks celery, quartered
  7. 3 TBL mayonaise
  8. 1/4 tsp black pepper
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Instructions
  1. Preheat oven to 400 F.
  2. Place the butter and water into a medium sized sauce pan
  3. Heat gently until the butter has melted
  4. Once melted, quickly bring to a boil and dump the flour in
  5. Take the pan off the heat and beat well with a wooden spoon
  6. It will look lumpy but keep beating until you have a smooth, heavy dough
  7. Return the pan to low heat still beating, but at a slower pace
  8. Beat over the heat until the mixture comes away from the sides of the pan
  9. It should be a smooth glossy ball
  10. Now place into the bowl of an electric mixer with the whisk attachment
  11. Let the mixture cool for 2-3 minutes
  12. Then add the eggs one at a time, whisking after each one
  13. After the last egg you should have a smooth, shiny dough
  14. Fit a large pastry bag with a 2D star tip (or use a ziptop bag with the corner cut out)
  15. Place the dough in the bag and pipe 2" dollops of dough onto a pan lined with parchment paper
  16. Bake in the heated oven for 15 minutes
  17. Quickly open and close the door to let steam escape
  18. Turn the oven down to 350 and bake for 20 more minutes
  19. The puffs should be firm & golden
  20. Remove from the oven
  21. Quickly make a small slit in the side of each pastry to let steam escape
  22. Let cool
Chicken Salad
  1. Place all the ingredients into a food processor
  2. Pulse until well blended and all the ingredients are diced
  3. Cut the cooled cream puffs in half and place about a tsp of chicken salad in each puff
  4. Replace the tops
  5. Refrigerate until need
  6. (Best served fresh for a nice crunch from the pastry)
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