Chilled Curried Chicken Profiteroles

Ingredients

• For profiteroles (choux pastry):
• 1 cup water
• 1/2 cup butter, cut in pats
• 1/8 teaspoon salt
• 1 cup flour
• 4 eggs
• For the filling:
• 1 cup cooked chicken, chopped
• 1/4 cup mayonnaise
• 1 to 2 teaspoons chives, chopped
• Curry powder to taste
• Salt and pepper to taste
• Snipped sprigs of chives for garnish

Procedure

1. Preheat oven to 375°F.
2. Bring water, butter and salt to a boil in heavy bottomed saucepan. Stir to melt butter. Lower heat to medium-low and add in the flour—all at once. Stir with a wooden spoon until the mixture leaves the side of the pan and forms a rough ball. Remove from heat and set aside. Crack the eggs into a bowl. Add in one egg at a time to the hot mixture, mixing until it is incorporated before adding the next. Beat until mixture is smooth. Spoon mixture into a pastry bag with a round tip (desired size, larger tips will make larger profiteroles and smaller tips will make smaller ones). Pipe onto a parchment lined baking sheet and bake for about 15 to 25 minutes, or until the rounds are lightly browned and puffed. Do not under cook or rounds will cave in when removed from oven. Remove from oven and allow to cool completely.
3. Mix the chicken, mayonnaise and chopped chives in a bowl. Add in curry, salt and pepper to taste.
4. For assembly: Cut off tops of profiteroles and fill with the curried chicken filling. Garnish with snipped chives.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on September 10, 2010. It was updated on October 13, 2020.