Saturday, August 11, 2012

Cream Puffs & Chicken Salad


1/2 cup butter
1 cup water
pinch of salt
1 cup all-purpose flour
6 eggs

In a large sauce pan, bring butter, salt and water to a rolling boil. Stir in flour until the mixture forms a ball. Remove from heat and using a wooden spoon, beat in the eggs one at a time, mixing really well after each. Drop with a teaspoon onto an ungreased baking sheet. ( I use parchment baking sheets)

Bake for 8 to 10 minutes in the preheated oven,  until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with chicken salad, ham salad or your favorite pudding. Traditionally they are just filled with whipped cream. You can also use a pastry bag to pipe the pudding or cream into the shells.

 I was sweetly surprised, the chicken salad filling below was to die for... I wish all of you could have been here to try them.


  • 1/2 cup mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 2 cups finely chopped, cooked chicken meat
  • 1/2 cup grated cheddar cheese
  • 1 stalk celery, chopped
  • 1/8 cup finely grated carrots
  • 1 green onion minced
  • 1 very small garlic clove minced
  • (optional additions depending on your likes and dislikes... diced cucumbers, pimentos, tomatoes, almonds, grapes, apples, and or green peppers )


In a medium bowl, mix all the ingredients together and let set for at least a half hour before serving. This chicken salad is the salad that I fill my cream puffs with and that is what I will be doing tomorrow.  

Also thinking about going back to school, These make a great snack and fun for kids lunch, Send some salad along with a baggie full of empty cream puffs and let them fill their own while they visit with their friends. They will surely be the hit at the lunch room... :)

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