Chicken Salad Cream Puffs
- 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.