Pate a Choux with Rosemary Chicken Salad

The pate a choux, or puff pastry, can be filled with something savory or sweet. The students made rosemary chicken salad and added their own twists on the recipe by including cumin, garlic, and even lime. Really delicious! The recipe follows below:

Pate a Choux (Literally: Cabbage Pastry)

1 C Water

1 C Flour

½ C Butter

4 Eggs

Preheat oven to 425.  Heat water until boiling. Add butter until melted. Remove from stove and add flour all at once. Stir 2-3 minutes. Add the eggs one at a time, incorporating completely before adding the next.

Drop by ¼ cups onto greased baking sheet, 3” apart. Bake for 10 minutes. Decrease temperature to 375 and bake for 10 more minutes until golden brown.

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Rosemary Chicken Salad Filling

3 cups chopped roasted skinless, boneless chicken breasts

1/3 cup (or less if you prefer) chopped green onions

1/4 cup chopped almonds

1/4 cup plain fat-free yogurt

1/4 cup light mayonnaise

1 teaspoon chopped fresh rosemary

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Mix ingredients together. Place small scoop of filling inside each pate a choux.  Yield: 10 small sandwiches.