Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Elizabeth J. Taliaferro
Recipe by Cooking Light April 1995

Gallery

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

Recipe Summary

Yield:
30 appetizers (serving size: 1 cream puff)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

47 calories; calories from fat 33%; fat 1.7g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.6g; protein 3.6g; carbohydrates 4g; fiber 0.2g; cholesterol 15mg; iron 0.4mg; sodium 103mg; calcium 8mg.
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