Chicken Salad Cream Puffs
Delight your taste buds with these irresistible Chicken Salad Cream Puffs, a perfect combination of light, airy pastry and creamy, savory filling. This unique recipe features freshly baked choux pastry shells, golden and crisp, filled with a flavorful chicken salad made from tender shredded chicken, creamy mayonnaise, crunchy celery, and a hint of Dijon mustard and lemon juice for a zesty finish. These elegant appetizers are perfect for parties, brunch, or any occasion where you want to impress your guests with a bite-sized treat. Ready in under an hour, these cream puffs not only look stunning on a platter but offer a delightful balance of textures and flavors, making them a standout addition to your recipe collection!
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Recipe Information
Ingredients
- 1 cup Water
- 0.5 cup Unsalted butter
- 1 cup All-purpose flour
- 0.25 teaspoon Salt
- 4 large Eggs
- 2 cups Cooked chicken breast (shredded)
- 0.5 cup Mayonnaise
- 0.5 cup Celery (finely chopped)
- 2 tablespoons Green onion (sliced)
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, unsalted butter, and 1/4 teaspoon salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.
Reduce the heat to low, add the all-purpose flour, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This will take about 2 minutes.
Remove the pan from heat and let the mixture cool for 5 minutes.
Add the eggs one at a time, stirring well after each addition. The dough should become smooth and glossy.
Using a spoon or piping bag, place dollops of dough (about 1 1/2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking.
Remove the puffs from the oven and let them cool completely on a wire rack.
While the puffs are cooling, prepare the chicken salad. In a large bowl, combine the shredded chicken breast, mayonnaise, celery, green onion, Dijon mustard, lemon juice, salt, and black pepper. Mix until well combined and set aside.
Once the puffs are completely cool, use a sharp knife to cut them in half horizontally.
Spoon the chicken salad onto the bottom halves of the cream puffs and cover with the top halves.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1391 mg | 464% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.8 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
