Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

2 cups cooked chicken, chopped
1 1/3 cups mayo
1 ½ cup shredded Swiss cheese
2/3 cup finely chopped almonds
2 Tablespoons dry parsley (or ½ cup fresh)
½ cup green onions, finely chopped
4 teaspoon fresh lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasoning as needed. Chill, covered, in refrigerator at least 30 minutes.

Cut top third of puff almost through, leaving hinge. Fill each puff with 1-2 teaspoons of chicken mixture. Place on baking sheet lined with tin foil. Bake at 350 degrees for 5-10 minutes until warm and bubbly. Serve immediately. Store leftovers in fridge for up to 5 days.

Pate a Choux (Cream Puff):
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.