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Reviewed: Jul. 15, 2008

these are always a hit,i made these like 100 times before,it takes a bit of time but worth the time.

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nanouu01

	Cooking Level: Expert Living In: Queens, New York, USA
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Reviewed: Apr. 19, 2008

I needed a recipe for puffs and this is a great one. When I made the chicken salad I omitted the pineapple. I was concerned that others at the party would like it, so I left it out. I however would have loved it in there and the next time I make it I am adding the pineapple. The cooks that had flat puffs. You just didn't cook them long enough. I know when you take them out they are all puffy, but they deflate if you have undercooked them. SO, after the full 20 minutes, check them by lifting them up of the sheet. IF you feel any weight, they aren't done. Put them back in for 3 minutes more. You will have puffy puffs all the time!

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NICKI61

	Cooking Level: Expert Living In: Wolcott, New York, USA
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Reviewed: Mar. 27, 2008

I didn't actually use the chicken salad recipe, just the idea for chicken salad puffs, as well as the puff recipe (I filled it with chicken salad from my own recipe.) However, I thought I'd post a review based on what really helped make this dish successful. I read the reviews here and saw that many people's puffs had flattened out, so I looked up cream puff recipes to see what they did. The recipe here http://allrecipes.com/Recipe/Cream-Puffs/Detail.aspx is basically the same recipe as these puffs, and has a great review, second one down on the main page, that gives some essential tips for keeping your puffs from collapsing. After poking holes in my puffs with a toothpick near the end of baking time, I only had one or two that collapsed. Cutting off the top, there was nothing to hollow out, it was already a hollow shell PERFECT for spooning chicken salad into. These were a great success at my Easter party and I will definitely use the puff idea for chicken salad in the future!

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Chef Caroline

	Cooking Level: Intermediate Home Town: Chapin, South Carolina, USA
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Reviewed: Mar. 24, 2008

Very good! I admit I cheated and bought the puff pastries, a couple of the previous reviews made me nervous and I am not a baker. I made the chicken salad part exactly as written. I thought they were pretty good, but everyone else LOVED them. They were a huge hit.

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EJsMommy

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Kenmore, New York, USA
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Reviewed: Nov. 22, 2007

chicken salad portion...AWESOME! As far as the puffs go...I tried three different times to make them, and all I ended up with were these flat spongy cookie thingies. Not sure what I did wrong, but the chicken salad went great on crackers, so all is well!

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dreamweaver5403

	Cooking Level: Intermediate
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Reviewed: Oct. 11, 2007

Love the flavor of the ckn salad- finally, someone really gets seasoning right! I added some dill and chopped grapes. The puffs turned out so cute, make sure you pierce them quickly and cook them long enough so they stay puffy!

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ej

	Cooking Level: Expert
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Reviewed: Aug. 26, 2007

delicous! i;ll probablyl use the chicken salad alone for every day use!

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Reviewer:

Mallery

	Cooking Level: Intermediate Living In: Noblesville, Indiana, USA
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Reviewed: Mar. 31, 2007

This recipe is great and is a keeper! I used an electric knife to cut off the tops and instead of putting the tops back on the filling, I toasted chopped pecans and dipped the filled puff in that. They were so pretty and very good!

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Doris

	Cooking Level: Expert Living In: Morrow, Ohio, USA
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Reviewed: Dec. 18, 2006

The chicken salad portion of this recipe is the best! No reason to change anything with the filing. However, the recipe instructs to drop the puff batter by teaspoon. My first batch turned out way too small and flat - it should be more like a heaping tablespoon. This way you can actually cut the top off and fill. The next time I make these I'm going to try the Pepperridge Farms puff pastries instead of making the "puff" part of this recipe. Overall, it was excellent and a big hit at my Christmas party. I did make them that morning and refrigerated until the evening serving and they were not soggy at all. Be sure to drain the pineapple in a colander to get the juice off somewhat.

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14 users found this review helpful

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What's For Dinner?

	Cooking Level: Intermediate
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Reviewed: Nov. 6, 2006

This is an outstanding appetizer. A little extra work, but worth it. If your party lasts longer than an hour or two, I would suggest not filling them until right before serving. The bottoms tend to get soggy if left filled for hours.

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12 users found this review helpful

Reviewer:

MAGGIE MCGUIRE


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