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
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
astry bag and pipe \"mini\" cream puffs for when I have a
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.
oft dough.
Beat whipping cream with sugar and vanilla in
Heat oven to 375\u00b0.
Combine softened cream cheese, milk, horseradish, salt and pepper.
Mix until well blended.
Stir in crabmeat, almonds and onions.
Cut top off of miniature cream puffs.
Fill with crab mix and replace tops.
Bake for 10 minutes.