Chicken Salad Puffs

These puffs are practically the simplest and most straightforward pastry you could make. It’s the kind of thing I can do when I’m feeling spent and brain-fogged and still have them come out essentially perfect. The dough bakes into a wonderfully light and hollow shell. Slice the puff open and spoon some chicken salad into it. Equally good for entertaining as it is for a quick bite.


Puff dough :
2 cups cooked chicken, diced
1 cup grapes, sliced 1/4-inch thick
1/2 cup celery, diced
1/2 cup onion, fine dice
1/2 cup almonds, chopped
1 tbsp parsley, minced
1/2 cup of mayonnaise (more or less as needed)
salt and pepper to taste

Puff dough :
1 cup water
4 oz. butter
1 cup flour
4 eggs


  1. Preheat oven to 400°F. Bring the water and butter to a boil in a medium saucepan. Remove the pan from heat and add the flour all at once. 
  2. Mix the flour in to form a ball a dough, then stir in each egg one at a time until completely incorporated. 
  3. The resulting dough should be smooth and satiny. 
  4. Pipe the dough or drop by rounded spoonfuls in 1-inch rounds onto a parchment-lined baking sheet and bake for about 20 minutes or until the puffs are… puffy and golden. Remove from baking sheet and let cool on cooling rack.
  5. .....
  6. Go to Chicken Salad Puffs @ userealbutter.com for complete directions

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