Chicken Salad Profiteroles with Crisp Choux Pastry

Chicken salad profiteroles are bite-size choux pastry puffs filled with a creamy, savory chicken salad, making them a neat choice for a party platter, brunch, or light lunch. The shells bake up crisp and hollow, while a simple mayonnaise dressing, celery, and herbs keep the filling tender and flavorful.

Ingredients

1 cup (240 ml) water
½ cup (113 g) unsalted butter, cut into pieces
½ teaspoon (3 g) fine salt, divided
1 cup (125 g) all-purpose flour
4 large eggs (about 200 g without shells), at room temperature
1 pound (450 g) boneless, skinless chicken breast
½ teaspoon (1 g) black pepper, divided
½ teaspoon (1 g) garlic powder
½ cup (120 g) mayonnaise
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
½ cup (60 g) finely diced celery
2 tablespoons (8 g) finely chopped fresh parsley
2 tablespoons (20 g) finely sliced scallions

Instructions

Cook the chicken. Put the chicken in a saucepan and add enough water to cover it by about 1 inch (2.5 cm). Bring the water to a gentle simmer, then lower the heat and cook until the thickest part of each breast reaches 165°F (74°C) on a food thermometer; this is the USDA FSIS safe minimum temperature for poultry. Depending on thickness, this usually takes 12–18 minutes. Transfer the chicken to a plate and let it cool while you prepare the pastry. Discard the cooking water.
Heat the oven and prepare a pan. Set a rack in the center of the oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
Make the choux panade. Add the water, butter, and ¼ teaspoon (1.5 g) salt to a medium saucepan. Bring to a full boil over medium heat, stirring so the butter melts. Remove the pan briefly from the heat, add the flour all at once, and stir firmly until no dry flour remains. Return the pan to medium-low heat and stir for 1–2 minutes, until the dough forms a smooth ball and a thin film develops on the bottom of the pan.
Beat in the eggs. Transfer the dough to a bowl and let it cool for about 5 minutes, stirring occasionally so it does not form a skin. Add the eggs one at a time, beating thoroughly after each addition. The dough will look slippery or separated at first; keep beating until it becomes smooth, glossy, and thick enough to fall slowly from a spoon. Depending on the eggs and flour, you may not need every last drop of the fourth egg, so check the texture before adding it all.
Pipe the puffs. Spoon the dough into a piping bag fitted with a large round tip, or use a zip-top bag with one corner snipped off. Pipe 24 mounds about 1½ inches (4 cm) wide, leaving at least 2 inches (5 cm) between them. For neater tops, dampen a fingertip and gently press down any peaks.
Bake until dry and golden. Bake for 20 minutes without opening the oven door. Reduce the temperature to 350°F (175°C) and bake for another 10–15 minutes, until the puffs are deep golden and feel light. Remove one and check that its inside is not damp or doughy. Turn off the oven, pierce each puff once near the base with a small knife or skewer to let steam escape, then return them to the oven for 5 minutes with the door slightly ajar. Cool completely on a rack.
Mix the filling. Once the chicken is cool, chop it into small pieces or shred it. In a bowl, stir together the mayonnaise, Dijon, lemon juice, remaining ¼ teaspoon (1.5 g) salt, and remaining ¼ teaspoon (0.5 g) black pepper. Fold in the chicken, celery, parsley, and scallions. Taste and adjust the seasoning if needed. Refrigerate the chicken salad while the shells finish cooling.
Fill just before serving. Cut each cooled puff horizontally, or make a small opening in the side or base. Spoon in about 1 tablespoon (15 g) chicken salad per puff, taking care not to overfill. Arrange on a platter and serve promptly.

Tips

Let the pastry dry out fully. Pale or damp shells are more likely to collapse or soften. If they look underbaked after the stated time, bake a few minutes longer; ovens vary, and golden color and a dry interior matter more than the clock.
Keep the oven closed early on. Opening the door during the first 20 minutes releases heat and can prevent the puffs from rising. Pierce them only after they have set and browned.
Use cool chicken for the salad. Warm chicken can make mayonnaise greasy and soften the pastry. Cook the chicken ahead if convenient, then chill it promptly.
Make the filling your own. For a lighter, tangier dressing, replace up to half the mayonnaise with plain Greek yogurt. The filling will be less rich and slightly looser; keep it chilled and add the yogurt gradually.

Serving Suggestions

Serve the profiteroles as finger food on a platter, with the filled shells arranged in a single layer so they are easy to pick up. They pair well with a green salad, sliced cucumbers, radishes, or a bowl of fresh fruit for a casual lunch. For a buffet, leave some shells unfilled and put the chicken salad in a chilled serving bowl; guests can fill them as they eat, which helps the pastry stay crisp. Plan on two or three per person as an appetizer, or four to six alongside substantial sides for a light meal.

Variations

Use cooked leftover chicken. Substitute 3 cups (420 g) finely chopped cooked chicken for the raw breast. Do not use chicken that has been left at room temperature for more than 2 hours.
Add crunch or sweetness. Fold in ¼ cup (30 g) chopped toasted pecans or ¼ cup (35 g) finely diced apple. Either addition changes the filling’s texture; add the apple shortly before serving to keep it fresh.
Make the flavor more herby. Replace the parsley with 1 tablespoon (3 g) chopped fresh tarragon, or use a mixture of dill and parsley. Tarragon gives the filling a mild anise-like note.
Try a curried version. Stir ½ teaspoon (1 g) mild curry powder into the dressing. Add more in small pinches if you prefer a more pronounced spice flavor.

Storage and Reheating

Store baked, unfilled shells in an airtight container at room temperature for up to 1 day, or freeze them for up to 1 month. To restore their crispness, thaw frozen shells if needed and warm them unfilled at 300°F (150°C) for 5–8 minutes; cool completely before filling. Refrigerate chicken salad in a covered container within 2 hours of cooking the chicken, and use it within 3–4 days. Filled profiteroles are best eaten shortly after assembly because the filling softens the pastry; refrigerate any leftovers promptly and eat within 1 day for the best texture. Keep them chilled until serving and discard any that have been at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Do not reheat filled puffs; if reheating leftover chicken salad separately, heat it to 165°F (74°C).

Frequently Asked Questions

Can I make the profiterole shells ahead?
Yes. Bake and cool the shells up to a day ahead, then store them airtight at room temperature. If they have softened, crisp them briefly in a low oven and cool completely before adding the filling.

Why did my choux puffs collapse?
They may have been underbaked, the oven door may have been opened too early, or trapped steam may have softened the centers. Bake until deep golden and dry inside, then pierce the shells and let steam escape as directed.

Can I use rotisserie chicken?
Yes. Remove the skin and bones and measure 3 cups (420 g) chopped meat. Since store-bought chicken can be salty, season the dressing gradually and taste before adding extra salt.

Can I prepare the chicken salad in advance?
Yes. Mix it up to 2 days ahead and keep it covered in the refrigerator. Fill the shells shortly before serving so they do not turn soft.

Can these be frozen after filling?
Freezing filled profiteroles is not recommended: mayonnaise-based chicken salad can separate as it thaws, and the pastry will become soggy. Freeze the baked shells on their own and prepare or refrigerate the filling separately.

How can I tell whether the chicken is safely cooked?
Check the thickest part of each breast with a food thermometer; it must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Color alone is not a reliable measure of doneness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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