Chicken Salad Puffs
Use Gruyere or havarti cheese in these yummy little choux puffs. The baked puffs are filled with a delicious chicken salad mixture.
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 | 3/4 tsp fine salt | 1/8 tsp curry powder (optional) | Freshly ground black pepper
- 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.
If the puffs soften as they cool, return them to a 300°F oven for a few minutes to crisp them up before filling.
Nutrition
Calories: 240kcalCarbohydrates: 7gProtein: 14gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 100mgSodium: 362mgPotassium: 126mgFiber: 0.3gSugar: 0.3gVitamin A: 355IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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.
Tried this recipe?Let us know how it was!