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A tasty chicken salad fills these bite-size choux pastry sandwiches. The puffs (gougères) contain either Gruyère or havarti cheese, and the chicken salad gets excellent flavor from a bit of lemon juice and optional curry powder. Add these little sandwiches to your appetizer menu. A stand mixer makes quick work of the mixing, but a handheld electric mixer works as well.
The recipe makes 3 to 4 dozen small appetizer-size puffs, but feel free to make them a bit larger for luncheon-size chicken salad puffs.
The puffs are perfect for a special occasion. Make them for a shower, a wedding reception, or a family snack. For a special occasion, insert a decorative toothpick in each one with an olive or slice of cornichon.
What Is Choux Pastry?
Choux pastry, also known as pâte à choux, is a dough that originated in France. It’s made primarily with eggs, butter, and milk or water. The high moisture content produces steam as the puffs bake, giving them a puffy appearance and a hollow center. It is a fairly straightforward process, with timing and accurate measuring being key to success.
To make choux pastry, the water and butter are melted and brought to a boil in a saucepan, then the flour is added to create a thick paste. The paste is then cooled just slightly, then the eggs are beaten into it, one at a time. I move the paste to a stand mixer to cool for about 3 minutes before adding the eggs.
Choux pastry is the base for gougères and desserts, such as cream puffs, eclairs, and the elegant French dessert, croquembouche. Fill them with sweetened whipped cream, pastry cream, creamy seafood, or add cheese and bacon to the choux mixture for cheddar bacon puffs.
What You’ll Like About This Dish
Perfect party bite. Light choux pastry paired with savory chicken salad is always a hit.
Surprisingly easy. Choux looks fancy but uses basic ingredients and simple technique.
Flexible flavors. Fill with your favorite chicken salad mix-ins or seasonings.
Make-ahead friendly. Both the puffs and filling can be prepared ahead and assembled later.
Ingredient Notes
- Butter and water: Form the base of the choux pastry.
- Flour: Creates structure; added all at once to form the dough.
- Eggs: Essential for puffing and creating the light, airy interior.
- Havarti or Gruyère: Melts into the dough for a flavorful cheesy puff.
- Cooked chicken: Finely chopped so it fills the puffs neatly.
- Celery and red onion: Add crunch and sharpness to the chicken salad.
- Lemon juice: Brightens the filling.
- Mayonnaise: Binds the salad; adjust to taste.
- Curry powder (optional): Adds warmth and subtle spice.
Steps to Make Chicken Salad Puffs
- Heat the oven and line or grease baking sheets.
- Cook the water and butter until boiling, then add the flour and salt all at once; stir until the dough pulls away from the pan.
- Slightly cool the dough, then beat in the eggs until smooth.
- Add the cheese and pipe or drop small mounds onto baking sheets; smooth any peaks.
- Bake until puffed and lightly browned; cool completely.
- Mix the chicken salad filling, adjusting seasoning and mayonnaise as needed.
- Split the cooled puffs and fill with the chicken salad; chill until serving.
Pro Tip
After adding the flour, cook and stir the dough briefly until it forms a ball and leaves a thin film on the pan. This dries the dough just enough to help the puffs rise properly once the eggs are added.
Recipe Variations
- Herbed chicken salad. Add fresh dill, parsley, or tarragon to the filling.
- Cranberry-almond twist. Mix in dried cranberries and finely chopped almonds.
- Dijon version. Add a teaspoon of Dijon mustard for a tangier filling.
- Spicy puffs. Add a pinch of cayenne or hot paprika to the choux dough.
- Turkey salad option. Swap chicken for finely chopped cooked turkey.
Serving Suggestions
- Serve on a chilled platter for parties or brunch.
- Pair with fruit trays, cheese boards, or vegetable crudités.
- Add as a savory bite to afternoon tea menus.
- Choose mini pastry cups or vol-au-vents as an alternative base.
How to Store Chicken Salad Puffs
Refrigerate: Store assembled puffs for up to 24 hours; keep covered and chilled.
Make ahead: Bake the empty puffs up to 2 days in advance. Store at room temperature in an airtight container.
Re-crisping: If needed, warm empty puffs in a 300°F oven for a few minutes before filling.
Freezing: Freeze unfilled puffs for up to 2 months; thaw and crisp before using.
Chicken Salad Puffs
Ingredients
Choux Pastry
- 1 cup water
- 8 tbsp unsalted butter
- 1 cup all-purpose flour
- ¼ tsp fine salt
- 4 large eggs
- 6 ounces shredded havarti or Gruyère cheese
Chicken Salad Filling
- 4 cups finely chopped cooked chicken
- ⅓ cup finely chopped celery
- 3 tbsp finely chopped red onion
- 1 ½ tbsp lemon juice
- ½ cup mayonnaise, or to taste
- ¾ tsp fine salt, or to taste
- ⅛ tsp curry powder (optional), or to taste
- Freshly ground black pepper, to taste
Recommended Equipment
- Baking sheets and parchment paper
- Medium saucepan and wooden spoon
Instructions
- Preheat the oven to 400°F.
- Line 2 baking sheets with parchment paper.
- Put the water and butter in a medium saucepan. Place the saucepan over high heat and bring to a rolling boil. Add the flour all at once along with the salt. Stir constantly with a wooden spoon until the mixture comes away from the sides of the pan and forms a ball.1 cup water | 8 tbsp unsalted butter | 1 cup all-purpose flour | 1/4 tsp fine salt
- Remove from the heat and transfer the dough to a mixing bowl. Let it cool slightly.
- With an electric mixer (a stand mixer works well), beat the dough for about 1 minute. Add the eggs while continuing to beat until the dough is smooth.4 large eggs
- Beat in the shredded Havarti or Gruyère until well blended. Pipe or drop small mounds of dough, about 1 1/2 teaspoons each, onto the prepared baking sheets. Wet your finger and smooth any peaks on the mounds so they don’t scorch in the hot oven.6 ounces shredded havarti or Gruyère cheese
- Bake the puffs for 17 to 20 minutes, or until lightly browned. Remove from oven; cool.
- Meanwhile, combine the chopped chicken, celery, red onion, lemon juice, mayonnaise, 3/4 teaspoon of salt, curry powder if using, and a few grinds of black pepper. Add more mayonnaise as needed to moisten, then taste and adjust the seasonings.4 cups finely chopped cooked chicken | 1/3 cup finely chopped celery | 3 tbsp finely chopped red onion | 1 1/2 tbsp lemon juice | 1/2 cup mayonnaise (or to taste) | 3/4 tsp fine salt (or to taste) | 1/8 tsp curry powder (optional) (or to taste) | Freshly ground black pepper (to taste)
- Split the cooled puffs horizontally with a sharp knife and then fill with about 1 tablespoon of the chicken salad mixture; replace the caps.
- Refrigerate the little sandwich puffs until serving time.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
