For the dough
1 1/3 cups of water
2/3 cup of butter (130g)
1 1/3 cups of all-purpose flour (160g)
3 eggs
1 pinch of salt
For the filling
3 1/2 cups of cooked, boneless chicken breast, cut into small pieces (1.5 kg)
1 1/2 cup of chopped parsley
1/2 cup of mayonnaise
1/4 cup of mustard
3 tablespoons of finely chopped onion
3/4 cup of toasted almond flakes, cut into strips
Cressy lettuce
Salt and black pepper to taste
For the dough
1 1/3 cups of water
2/3 cup of butter (130g)
1 1/3 cups of all-purpose flour (160g)
3 eggs
1 pinch of salt
For the filling
3 1/2 cups of cooked, boneless chicken breast, cut into small pieces (1.5 kg)
1 1/2 cup of chopped parsley
1/2 cup of mayonnaise
1/4 cup of mustard
3 tablespoons of finely chopped onion
3/4 cup of toasted almond flakes, cut into strips
Cressy lettuce
Salt and black pepper to taste
Prepare the dough: in a saucepan, combine the water and butter
Bring to a boil and simmer
Add the flour gradually, season with salt, and mix
Cook until the dough forms a ball that peels off the bottom of the pan
Remove from heat and let cool
Add the eggs one at a time, mixing well after each addition, until the dough is smooth
Cut out a circle of parchment paper 22 cm in diameter
Brush with butter and place in a baking dish. Reserve
Pip the dough into a pastry bag fitted with a star tip and pipe 12 profiteroles onto the parchment paper
Bake in a preheated oven (200°C) for 40-50 minutes, or until puffed and golden
Remove from oven and let cool
Cut out the profiterole rings by removing the tops with a knife
Make a hole in the center of each profiterole
Prepare the filling: in a bowl, mix all the ingredients except for the lettuce
Season to taste
Line each profiterole with a piece of cressy lettuce and top with spoonfuls of the filling
Close the profiteroles and serve
472 calories per serving
