An easy and elegant hors d'oeuvre or lunch entree.
1 cup (140 grams) unbleached all-purpose flour
1/2 tsp granulated sugar
1/4 tsp salt
1 stick unsalted butter, cut into 8 pieces
1 cup water
4 large eggs
1 pound deli chicken salad (I highly recommend Smith's)
Preheat oven to 425, with the oven racks in the center and just above center positions. Spray two baking sheets with cooking spray. Place the butter, water, sugar, and salt in a heavy saucepan over medium heat and bring to a boil. When all the butter is melted, remove pan from heat and quickly add the flour mixture. Stir vigorously with a heatproof spatula or wooden spoon until the dough forms a thick smooth ball. Transfer the dough to your electric mixer fitted with the paddle attachment. Beat on low for one minute, then add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Spoon dough using a 2 tablespoon cookie scoop onto greased cookie sheets; 12 dough balls per sheet. Bake for 15 minutes, and then reduce the heat to 375 and continue baking 10 minutes more until the shells are puffed and browned. DO NOT open the oven door during baking, or your puffs will deflate! Remove the puffs from the oven, and turn the oven off. Pierce the side of each puff with a sharp knife and return to the oven with the door ajar for 10 minutes. Remove puffs to a wire rack and cool completely. Cut the top off each puff, and fill with chicken salad, using the 2 tablespoon cookie scoop to portion. Place the puff tops back on and serve immediately. Refrigerate leftovers uncovered.
1 cup (140 grams) unbleached all-purpose flour
1/2 tsp granulated sugar
1/4 tsp salt
1 stick unsalted butter, cut into 8 pieces
1 cup water
4 large eggs
1 pound deli chicken salad (I highly recommend Smith's)
Preheat oven to 425, with the oven racks in the center and just above center positions. Spray two baking sheets with cooking spray. Place the butter, water, sugar, and salt in a heavy saucepan over medium heat and bring to a boil. When all the butter is melted, remove pan from heat and quickly add the flour mixture. Stir vigorously with a heatproof spatula or wooden spoon until the dough forms a thick smooth ball. Transfer the dough to your electric mixer fitted with the paddle attachment. Beat on low for one minute, then add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Spoon dough using a 2 tablespoon cookie scoop onto greased cookie sheets; 12 dough balls per sheet. Bake for 15 minutes, and then reduce the heat to 375 and continue baking 10 minutes more until the shells are puffed and browned. DO NOT open the oven door during baking, or your puffs will deflate! Remove the puffs from the oven, and turn the oven off. Pierce the side of each puff with a sharp knife and return to the oven with the door ajar for 10 minutes. Remove puffs to a wire rack and cool completely. Cut the top off each puff, and fill with chicken salad, using the 2 tablespoon cookie scoop to portion. Place the puff tops back on and serve immediately. Refrigerate leftovers uncovered.
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