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.
nd Amaretto.
Whip the cream in a mixing bowl until
astry bag and pipe \"mini\" cream puffs for when I have a
Cream Puffs:
In a large non-
ack.
For the vanilla cream, mix the vanilla seeds with
arge plain tip. Pipe 12 puffs, spaced well apart, onto the
Shape pastry into strips 1-inch wide and 4-inches long on baking sheet as for cream puffs.
When cool, split one side. Fill with Whipped Cream Topping* and frost with chocolate frosting. Makes 12 eclairs.
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.
ake 25 minutes more. Remove puffs from oven, split and remove
n the meantime, make the cream filling by beating the whipping
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
o cool.
5. Cut cream puffs in half horizontally. Remove soft
Combine chicken, celery, onion, cheese, mustard, seasonings and enough mayonnaise to moisten.
Mix lightly.
Cut tops from petite cream puffs and fill with chicken mixture.
Replace tops. Bake at 350\u00b0 for 15 minutes.