Monday, February 25, 2013

Mini Cream Puffs filled with Chicken Salad

A few weeks ago I held my Hostess Preview Party for the CAbi spring line. Our theme this season is Springtime in Paris so I had fun creating a Paris theme party.

Pink Champagne, Pink Lemonade and Pink striped straws!
My table scape.

A closer view
OBSSESED with French Macarons. I bought these at Lette, they make amazing macarons!
Fruit and cheese platter along with homemade cheese straws.
Hostess gifts.

Mini Cream Puffs filled with Chicken Salad
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Preheat oven to 400.
Combine water and butter in a saucepan. Bring to a boil.
Add salt and flour all at once.
Stir until mixture forms a ball and pulls away from the sides. Remove from heat.
Transfer into a bowl and add eggs 1at a time, beating until mixture is like velvet.
I used my Tbsp scooper to scoop out mounds of dough onto a cookie sheet. 
Bake for 15 minutes. Cool and then cut in half. The insides should be hollow.
Fill with whatever you think will be good. I used a chicken salad that I bought from Costco (they have the best chicken salad!). Chocolate mousse or homemade whip cream would be divine!

1 comment:

Unknown said...

Beautiful table! Thank you for the cream puff recipe. I made them with my grandmother when I was young but lost the recipe. Yours looks great and easy to follow! I'm off to look back and find out what
CAbi is.