Cocktail Cream Puffs

By lorik

Ingredients

• Gingered Chicken Salad (Recipe follows)
• 1 cup water
• 1/2 cup (1/4 lb) butter
• 1 cup AP flour
• 4 eggs

Details

Servings 3
Adapted from sunsetpublishing.com

Preparation

Step 1

Prepare Gingered Chicken Salad.

In a 2 to 3 quart pan, stir water and butter over medium high heat until butter is melted. Add flour all at once, stirring until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and transfer to a bowl; let cool briefly.

Add eggs, one at a time, beating well after each addition. Drop 1 Tbsp of the dough for each puff onto greased baking sheets, spacing puffs about 2 inches apart. Bake in 400 degree oven until golden (about 20 minutes). Turn off oven. Pierce each puff in several places. Return to oven until crisp (about 10 minutes). Let cool on wire racks.

Split puffs horizontally. Evenly fill with chicken salad. Replace tops. If made ahead, cover and refrigerate for up to 2 hours.

Gingered Chicken Salad:
Mix 1/2 cup mayonnaise, 1/2 tsp dry mustard, and 1 tsp grated fresh ginger or 1/4 tsp ground ginger. Stir in 2 cups chopped cooked chicken, and 2 green onions, thinly sliced (including tops). Taste for seasoning, add salt and pepper to taste. Cover and refrigerate for at least 2 hours or until next day.

Per appetizer: 82 calories, 3g protein, 3g carbs, 6g total fat, 39mg cholesterol, 57mg sodium