Chicken Salad Profiteroles Recipe
Make Chicken Salad Profiteroles Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Choux Pastry (Profiteroles)
Chicken Salad Filling
Assembly & Garnish
Method
Choux Pastry (Profiteroles)
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large pastry bag with a 1/2–3/4-inch round tip (or use a zip-top bag with a corner snipped).
- 2
Make the choux
In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1/4 tsp salt and 1/2 tsp sugar. Bring to a rolling boil over medium heat. Remove from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth ball.
- 3
Incorporate eggs
Return the pan to low heat for 1 minute, stirring constantly to dry the dough slightly. Transfer dough to a bowl or stand mixer. Let cool 2–3 minutes. Add eggs one at a time (4 large eggs), beating thoroughly after each addition until the batter is smooth, glossy and falls in a thick ribbon from the spoon. You may not need every part of the last egg; batter should be pipeable but hold its shape.
- 4
Pipe and bake
Transfer batter to prepared pastry bag. Pipe 1 1/4-inch rounds about 1 inch apart on the parchment-lined sheets. Wet your fingertip and gently smooth any peaks. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) without opening the door and bake another 15–18 minutes until puffed and golden. Turn oven off, crack the oven door, and let profiteroles dry in the warm oven for 10 minutes to prevent collapse.
- 5
Cool and hollow
Remove from oven and cool completely on a wire rack. When cool, use a small knife to cut a small slit in the side or bottom of each puff to let steam escape; optionally, remove a small portion of interior to create space for filling.
Chicken Salad Filling
- 6
Prepare chicken
If not already cooked, poach or roast about 2 chicken breasts (to yield roughly 2 cups cooked). Cool and shred or finely chop into bite-sized pieces. Place chicken in a medium mixing bowl.
- 7
Mix salad components
Add 1/2 cup finely diced celery, 1/4 cup thinly sliced green onions, 1/2 cup halved seedless red grapes, and 1/4 cup chopped toasted nuts to the bowl with chicken.
- 8
Make dressing
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 tablespoon chopped fresh dill until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust seasoning or acidity (add more lemon if you prefer brighter flavor).
- 9
Combine
Pour the dressing over the chicken mixture and fold gently until everything is evenly coated. Chill in the refrigerator for at least 20–30 minutes to let flavors meld and to make the filling easier to pipe or spoon into profiteroles.
Assembly & Garnish
- 10
Fill profiteroles
Once profiteroles and chicken salad are cold, transfer the chicken salad to a small pastry bag fitted with a medium plain tip (or use a spoon). If you hollowed the puffs, pipe or spoon about 1–2 tablespoons of chicken salad into each profiterole. If you only made a small slit, gently push filling inside until each is evenly filled but not overstuffed.
- 11
Plate and garnish
Arrange 2 cups mixed greens on a serving platter (optional). Place filled profiteroles on the bed of greens. Sprinkle chopped fresh chives and a little lemon zest over the filled puffs for brightness. Serve immediately, or chill for up to 1 hour before serving. Leftovers: keep filling and puffs stored separately up to 2 days; assemble just before serving to preserve puff texture.