WEEKDAYS 1e|12c|p

Baby Chicken Salad Puffs

Clinton Kelly
Servings: 8
1 to 2 hr

Baby Chicken Salad Puffs

  • Ingredients
  • step-by-step directions
Baby Chicken Salad Puffs
  • 1 cup water
  • 5 tablespoons butter (cubed)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 6 large eggs
  • 1 egg (plus 1 yolk for brushing)
  • 2 tablespoons water (for brushing)
Chicken Salad
  • 1 cup mayonnaise
  • 1 lemon (zest & juice)
  • 3 tablespoons tarragon (chopped)
  • 1/3 cup walnuts (toasted & chopped)
  • 1/3 cup raisin
  • 3 cups rotisserie chicken (diced)
  • For Puffs: Preheat oven to 400°F.
  • Line two baking sheets with parchment or silicon baking sheet.
  • In a medium sauce pot, combine 1 cup Water, Butter, Sugar and Salt and bring to a simmer. Once Butter has melted, whisk in Flour, breaking up any lumps. Once dough forms a ball and pulls away from the pan remove from heat.
  • Beat in one Egg at a time, fully incorporating after each addition. Dough will be glossy and thick.
  • If using parchment, lift the corners of the parchment and pipe a small amount of batter onto the baking sheet and press parchment back in place. This will prevent slipping during piping and baking.
  • Using two spoons, place small balls of batter (about 1 inch), spacing about 1-2 inches apart, in rows on each baking sheet. Dampen your finger with water to correct the shape of the tops as needed. Whisk together the remaining Egg Yolk and 2 tablespoons Water. Brush the tops of each puff the place in the oven.
  • Bake for 20 minute or until puffed, glossy and rich golden on the outside.
  • Remove from oven and allow to cool completely. Puffs can be made a few days in advance and stored in an airtight container at room temperature. Return to oven for 5-10 minutes to crispy before using.
  • For Chicken Salad: Stir together the ingredients in a large bowl and allow to chill until ready to use. This can be prepared a day in advance and stored in a covered container in the fridge.
  • For Assembly: Slice each puff in half crosswise. Place a scoop of Chicken Salad on each bottom piece. Return the other half to top off sandwiches. Serve at room temperature.
  • Helpful Tips:
    1. A pâte à choux is a versatile, light pastry dough used to make cream puff shells! Our recipe can be found on thechew.com
    2. No need for a piping bag! Just use two spoons.
    3. Feel free to use poached chicken, rotisserie chicken, or even leftover chicken!
    4. Use a serrated knife to cut the puffs.


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