1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Drop by rounded teaspoons 2 inches apart onto greased baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Remove to wire rack. Immediately poke with a toothpick to allow steam to escape; cool. The cream puffs can be made ahead and frozen, they freeze well for several months.
2 cups cooked chicken, finely chopped
1 – 8 ounce can crushed pineapple, drained
1/2 cup miracle whip or mayo
1/4 cup green onion, thinly sliced
1/2 cup pecans, toasted and chopped
2 tablespoons sweet pickle relish
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
salt and pepper to taste
Split puffs and set aside. In a bowl, combine the filling ingredients; mix well. Remove tops, fill puffs and replace tops. Refrigerate until serving. Refrigerate leftovers. Serves 18 – 24 depending on the size of the puffs made.
Found on page 80 of my Breakfast and Beyond Cookbook.
Avenue Hotel Bed and Breakfast