Mini Cream Puffs
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cucumber filling/Chicken-almond filling||1⁄2 Tablespoon (For Each Puff)|
1. Heat oven to 400°F. Place water and butter in 1-quart saucepan. Cook over medium heat until mixture boils. Add flour and salt to water mixture; stir vigorously until mixture leaves sides of pan and forms ball. Remove mixture from heat; cool slightly.
2. Add egg to flour mixture; beat vigorously until smooth. Drop batter by level teaspoonsful onto large greased cookie sheet. Bake until golden, 14 to 16 minutes. Remove puffs from cookie sheet. Cool on wire rack.
3. Prepare Cucumber Filling or Chicken-Almond Filling. Cut each puff in half horizontally. Fill bottom half of each puff with 1 heaping teaspoon of filling. Replace top half.