Cream puffs can be used in place of tart shells which is
what I did here. I made tiny-size puffs and filled them with
chicken salad. The guests thought they were incredibly delicious.
To make the basic cream puff batter, bring water and butter
to a rolling boil and add the flour. The eggs are beaten into
the mixture one at a time.
The batter becomes a satiny swirl after all the eggs
To make the tiny-size puffs, I used a 1½ inch cookie scoop
to drop the dough onto a parchment-lined baking sheet.
Baking them in two batches worked well. After baking, cut
a slit into each puff to allow steam to escape.
One recipe made 34 small puffs.
When the puffs are cool, I cut off the tops and used a
cookie scoop to fill them with the chicken salad.
Use a wooden pick to top each sandwich with a slice of dill pickle.
Refrigerate until ready to serve.
CREAM PUFFS with CHICKEN SALAD
1 cup water
½ cup butter or margarine
1/8 tsp. salt
1 cup all-purpose flour
In medium saucepan, heat water, butter and salt to a rolling boil.
Stir in flour and beat vigorously with a wooden spoon over
low heat until mixture forms a ball. Remove from heat.
Beat in eggs one at a time with a wooden spoon or electric mixer,
beating well after each addition. Drop by rounded teaspoonfuls
or 1½-inch cookie scoop, 2 inches apart, onto greased or
parchment-lined baking sheet.
Bake in preheated 400° oven for 20 to 25 minutes or until
golden brown and dry. Remove to wire rack.
Immediately cut a slit in each to allow steam to escape; cool.
To serve, cut off tops with a sharp knife.
Fill with chicken salad and replace tops.
Garnish with a slice of dill pickle.
Yield: 34 small sandwiches
3-4 cups chopped cooked chicken
1 cup mayonnaise or salad dressing
3/4 cup finely chopped celery
1/3 cup chopped dill pickle
¼ cup chopped green onion
3/4 tsp. salt
¼ tsp. pepper
Combine all ingredients; stir well.
Cover and chill.
Adjust seasonings to taste.