Chicken Salad Cream Puffs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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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 |
chicken salad |
Directions:
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.
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.
3. Cut tops off cream puffs; fill each cream puff with 1 tablespoon Chicken Salad. Serve immediately.
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