Chicken Salad Cream Puffs

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield:

30 appetizers (serving size: 1 cream puff)

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 33 %
Fat 1.7 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 3.6 g
Carbohydrate 4 g
Fiber 0.2 g
Cholesterol 15 mg
Iron 0.4 mg
Sodium 103 mg
Calcium 8 mg

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup water
2 tablespoons margarine
2 egg whites
1 egg
Vegetable cooking spray

Preparation

Combine the first 3 ingredients, and set aside. Combine water and margarine in a medium saucepan, and bring to a boil. Reduce heat to low; add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes.

Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1 1/2-inch-round) mounds onto a baking sheet coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 10 minutes; let cool completely on a wire rack.

Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.

Note:

Elizabeth J. Taliaferro,

April 1995