Thursday, February 24, 2011

Choux Pastry filled with Coronation Salad

My friend, Doreen, who caters elegant teas, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls lunch or shower.

Puffs or Choux Pastry Ingredients:

  • 1 cup water
  • ½ cup butter
  • 1/4 tsp salt
  • ¼ tsp pepper
  • 1 cup flour
  • 4 eggs
  • 1/2 cup white Cheddar Cheese, grated
  • ½ tsp dry mustard
Method:
  1. Bring butter, salt, pepper and water to boil in a small pot.
  2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
  3. Beat in eggs, separately, until smooth.
  4. Stir in cheese and mustard.
  5. Drop by tsp on greased and floured cookie sheets.
  6. Bake at 450 F for the first 10 min. Lower temp to 350 F and bake another 25 min – 30 min.
  7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28
Filling Ingredients:
  • 3 cups roasted chicken, diced
  • 1/2 cups mayonnaise
  • 1 Tbsp wine vinegar
  • 1 1/2 cups grapes, chopped
  • 2 Tbsp fresh tarragon, chopped
  • 2 ribs celery, chopped
  • ½ tsp salt
  • 1/4 tsp pepper
Mix ingredients and refrigerate. Fill puffs just before serving.

14 comments:

  1. You always post special recipes..thank you and may you have a special day, blessings, Flavia

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  2. That puff idea is so great. These really look lovely Anneliese.

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  3. Now that looks like a nice girls lunch for a special occasion. Thanks for posting this recipe.

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  4. Oh, I just LOVE teas!

    This sounds wonderful...and looks delicious.
    A lovely addition to the sandwich menu...

    Thank you for sharing!~Ellie

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  5. In England, Coronation Chicken always has curry in it. I had a wonderful Coronation chicken salad lunch at Kensington Palace, howm of Princess Diana, from an adaption of the recipe (actually around since the Raj & Queen Victoria) by Princess Diana's chef. It was delicious...but yours sounds lovely as well! Thanks for the reminder of a lovely lunch!
    Ruth

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  6. Ellerinize sağlık. Çok leziz görünüyor.

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  7. looks good, sounds good...but could you please put in pronunciations for those of us who mostly speak the Mennonite (heavenly) langage? :) Thanks!

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  8. About the pronunciation... it's pronouced like "shoe" ... shoe pastry. (Definitely do not taste like shoes, though.)

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  9. Looks delish and the addition of white cheese in the choux pastry intrigues me. I have copied this one (as I do so many others!)and hope to try it soon.

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  10. What are the chances that this was what I was already in the process of making for supper tonight. This is how I always make my chicken salad sandwiches...didn't know it was called coronation salad, and I've never had it in the choux pastry before. Sounds delicious. Already have brown buns in the oven, but I'm going to try it your way next time! Thanks for posting!

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  11. HI THANK YOU FOR YOUR RECIPES I CAN JUST TASTE ALL THE WONDERFUL HOME MADE AMERICAN FOOD'S THAT YOU PREPARE,...HAVE A BLESSED DAY...SANDRA

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  12. Fantastic idea to make the choux a savory one. I love the idea of making tiny ones for appetizers. Thanks to you (and your friend) for this fantastic recipe/idea.

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  13. I wish I could come for tea--with Judy's new tea from Kenya =)Yummy

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