|
|
This delicious smoked
chicken appetizer with toasted pecan is
stuffed into little baked cream puffs which is a
Pate a Choux (French term) pastry dough made with butter, water,
flour and eggs. This same dough is used to make éclairs for a very light airy cream puff.
Fill these puffs with a smoked chicken pecan filling,
pop one in your mouth and enjoy the delicate flavors.
see more
Appetizers
with photographs
Smoked Chicken Cream Puff Appetizer
recipe and photograph created by www.finedinings.com
Makes approximately 30
1/4 cup butter, softened
1/2 cup boiling water
1/2 cup flour, sifted
pinch of salt
2 eggs
1 tablespoon butter
1/2 cup Pecans, toasted, finely chopped
3/4 cup smoked chicken, cooked, chopped finely
2 tablespoons mayonnaise
1-1/2 ounce cream cheese, softened
1/4 teaspoon nutmeg, freshly grated
Salt, to taste
zest of one lemon, divided
In a medium saucepan combine butter and boiling water; add flour and salt
all at once stirring vigorously until it forms a ball; remove from heat,
add eggs beating until smooth.
Put level teaspoons of batter on a greased
baking sheet. Bake at 425° for 17 to 22 minutes or until lightly brown; remove from oven;
cut off the tops and discard and remove the doughy centers. If not serving immediately put cream puffs in
a warm oven to
crisp before filling. Can
be made ahead of time, cover at room temperature.
In a skillet melt butter over moderate heat; add pecans, toast until
golden; transfer to a small bowl and combine with the smoked chicken, mayonnaise, cream cheese, nutmeg,
salt and zest of 1/2 lemon (reserve 1/2 for garnish). Mix the smoked chicken
pecan mixture well; fill the puffs. Can be made ahead of time, cover and
refrigerate. Garnish the chicken pecan cream puffs with
the remaining lemon zest
and serve.
Wine
recommendation: Pinot Gris
|
Home
Appetizers
First Course Appetizers
Amuse Bouche
Breakfast Menus
Dessert
Dinner Party Menu Ideas
Garnishes
Lunch Ideas
Meat Course
New Recipes
Salads & Dressings
Side Dish Ideas
Sorbet
Soup
Weekend Guest Menus
Restaurant Reviews
|
