Makes 30 appetizers, approximately
Cream Puff Recipe:
1/4 cup butter
1/2 cup boiling water
1/2 cup flour, sifted
pinch of salt
Chicken Filling Recipe:
1 tablespoon butter
1/2 cup Pecans, finely chopped
3/4 cup smoked Chicken, cooked, chopped finely
2 tablespoons Best Foods Mayonnaise
1 1/2 oz. cream cheese, softened
1/4 teaspoon freshly grated Nutmeg
Kosher salt to taste
zest from one lemon, divided
Add the butter and pecans to a skillet, toast over low heat until flavorful; set aside to cool.
Mix the pecans, chicken, mayonnaise, cream cheese, nutmeg and salt together (add the lemon zest just before serving). This mixture can be covered and refrigerated until ready to use.
Preheat oven to 425° degrees F.
Combine butter and boiling water in saucepan over low heat until butter is melted. Add flour and salt all at once and stir vigorously over low heat until mixture forms a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, beating well after each addition until smooth and satiny.
Place level teaspoonfuls of mixture onto greased baking sheet. Bake 17 to 22 minutes or until lightly brown. Remove from oven to a rack to cool. With a sharp knife slice off tops of puffs and remove the doughy centers. They may be covered at room temperature until ready to use.
When ready to use, place the puff shells in a warm oven for a few minutes to crisp them. Remove from oven. Add 1/2 teaspoon lemon zest to the chicken mixture and fill the puffs. Garnish with additional lemon zest on top and serve.
Wine recommendation: Pinot Gris