Profiteroles with Chicken Filling
*1/2 cup Water
*1/2 cup Butter Flavored Shortening
*1/8 teaspoon Sea Salt
*1/2 cup All-purpose Flour
In a sauce pan on medium heat bring the water, shortening and salt to a boil. Then reduce heat and add all the flour all at once and stir, stir, stir. The dough will form into a stick ball of dough. Then remove from heat and allow the dough to cool slightly and with a hand mixer beat in 1 egg at a time, beating in each egg completely before adding the next egg. Mix until dough becomes thick and smooth slightly shiny.
Then with a 1 tablespoon size cookie scoop, scoop 12 scoops of dough onto a half baking sheet lined with parchment or baking mat such as a Silpat.
After scooping dough, use a little water on your finger to press down any pointy spots on dough ball, repeat for each dough ball.
Bake in a preheated 425*F oven for 20 to 25 minutes or until a golden brown and hollow sound when tapped
Allow the profiteroles to cool on baking sheet. Then slice of the tops and add the chicken filling.
Note: If not using the profiteroles immediately, which I recommend for best results. I have covered them with a tea towel overnight and used them the next day and they worked out well too.
I made 2 batches, separately.
2 batches bakes about 36 profiteroles.
*1 Large Rotisserie Chicken, cut into chunks (about 2 and 1/2 cups)
Place chicken pieces in a large mixing bowl and set aside.
*1 cup Greek Yogurt, depending on taste
*1 cup Olive Oil Mayonnaise, depending on taste
*1 teaspoons Lemon Juice
*1 Tablespoon Red Wine Vinegar
*1/2 teaspoon Onion Powder
*1/2 teaspoon Garlic Powder
*1/4 cup finely grated Parmesan Cheese
*2-3 packets sweetener, Splenda or 2 tablespoons Honey or Sugar
*1 tablespoon Poppy Seeds
*Sea Salt and Fresh Ground Pepper, to taste
For the dressing whisk together in a medium bowl: Mayonnaise, Greek yogurt, lemon juice, vinegar, onion powder, garlic powder, cheese, sweetener, poppy seeds and then salt and pepper to taste. Pour the dressing onto the chicken salad mixture and stir together until completely coated, using a 1 tablespoon cookie scoop, scoop chicken mixture into profiteroles.
Chicken Filling will keep up to 1 to 3 days in the fridge in an airtight container.
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