Curried Chicken Cream Puffs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch. Ingredients:
1/2 cup water |
1/3 cup butter, cubed |
dash salt |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup milk |
1/4 teaspoon salt |
1/4 teaspoon curry powder |
dash pepper |
1-1/2 cups cubed cooked chicken |
1/3 cup slivered almonds, toasted |
1 green onion, chopped |
Directions:
1. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°.
3. In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through. Yield: 2 dozen.
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