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Yield
30 appetizers (serving size: 1 cream puff)
Photo: Howard L. Puckett; Styling: Cindy Manning Barr

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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