Stir Parmesan cheese into Cream Puff Pastry.
Spoon mixture into decorating bag fitted with a No. 5 or 6B large, fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400\u00b0 for 20 minutes, or until golden brown.
Cool away from drafts.
nd Amaretto.
Whip the cream in a mixing bowl until
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly.
Cut tops from miniature cream puffs.
Fill with mixture.
Replace tops and serve.
Refrigerate remaining.
ire rack.
Immediately split puffs open; remove tops and set
side.
To make the Cream Puffs: In a medium saucepan combine
CREAM PUFFS: Place butter in a medium
*The cream puffs can be found in the cookie section of your local grocery store.
Cream Puffs:
In a large non-
ime.
Spoon the choux pastry into a piping bag with
neater appearance, use a pastry bag with 3/4 inch
br>(This is a basic Cream Puffs recipe, if you pipe onto a
the meantime, make the cream filling by beating the whipping
ven to 400\u00b0F Unfold pastry sheet on lightly floured surface
arge plain tip. Pipe 12 puffs, spaced well apart, onto the
ake 25 minutes more. Remove puffs from oven, split and remove
small mixing bowl, beat cream cheese and 2 tablespoons sugar
owl, beat all Eggnog Cream ingredients except cream with electric mixer on
Combine softened cream cheese, milk and seasonings and mix well.
Add chicken, almonds and onions and mix lightly.
Cut tops from miniature cream puffs.
Fill with chicken mixture.
Replace tops and bake at 375\u00b0 for 5 minutes or until warm.
heet, and bake until the puffs rise and are golden brown
ire rack.
Immediately split puffs open; remove tops and set