Chicken Salad Puffs II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 16, 2013
I made these with my daughter. She made the puffs and I made the filling. Excellent!! Now we're looking for a nice brunch or luncheon to go to, so we can bring the prize dish!! Very good, thanks Mrs Williams!!
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Photo by SousSusieQ

Cooking Level: Expert

Home Town: Los Angeles, California, USA
Reviewed: Aug. 25, 2013
Made similar recipe for years. I do not use raisins though but roasted slivered almonds. Also much less mustard, using sour cream instead of the yogurt. This gives it a much creamer taste and less tart.
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Reviewed: Sep. 2, 2013
Made these for lunch and brought leftovers to a family lunch the next day. Everyone loved it!
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Cooking Level: Intermediate

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Reviewed: Apr. 13, 2014
Truly ENJOYED this recipe! Light but filling. EASY,EASY, EASY! Going to try variation of flaky tuna & grapes/black olives instead of chicken & raisins, just to change out. Thanks for the recipe.
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Cooking Level: Expert

Home Town: East Dubuque, Illinois, USA
Living In: Bernard, Iowa, USA

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Photo by mommyluvs2cook
Reviewed: Jun. 28, 2014
Yum, yum, yum!!! Great finger food, absolutely delicious and the pastry puff, all I can say is airy, fluffy heaven :)
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Photo by mommyluvs2cook

Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 14, 2014
This review is for the pastry only. These are the perfect puffs. I have tried many choux pastries and this one is easy and always turns out. The ingredients, temperature, and time (30 minutes) are spot on and create perfectly crisp, beautifully golden, nicely shaped puffs. Make sure to cut them open to release the steam soon after removing them from the oven, and scoop out any gooey dough still in the center. I make the first part on the stove and remove the ball of dough to my kitchen aid stand mixer for about 5 minutes, then beat the eggs in one at a time until completely blended. I place them on a parchment paper lined baking sheet, forming with my cookie scoop and get a much higher yield than 8... For half a recipe I get about twelve just the right size for filling with pastry cream. I usually put three per plate and drizzle them with chocolate sauce. I have also tried filling them with smoked salmon, sour cream, and capers and loved it. The possibilities are endless.
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Photo by Christy Cooks
Living In: West Lafayette, Indiana, USA
Photo by Valorie
Reviewed: Dec. 6, 2011
Really good. I used dried cranberries (doubled amount) just due to personal preference. The yogurt gave the chicken salad a surprising tangy element. I enjoyed it and my husband thanked me for making this recipe. So thank you, Mrs. Williams. I will make this again.
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Photo by Valorie

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA
Living In: The Dalles, Oregon, USA


 
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