Ingredients

• For filling:
• 2 tbsp - butter
• 2 tbsp - flour
• 1 cup - milk (or 1/2 cup - milk and 1/2 cup - chicken stock)
• 4 to 6 tbsp - grated cheese
• 2 tbsp - finely chopped celery
• 1 cup - cooked and shredded chicken, for seasoning
• 1 cup - chilli sauce
• For cream puffs:
• 1 cup - flour
• 4 - eggs
• 1/2 cup - butter
• 1/2 tsp - salt
• 1 cup - water

How to Make Chicken Puffs

• For filling:
• Melt the butter over low flame, stir in the flour and cook gently for 2 to 3 minutes, stirring all the time.
• Remove from fire, blend in half the liquid gradually and work into a smooth mixture.
• Add the remaining liquid and cook gently, stirring continuously.
• When the sauce thickens, add the seasoning and cook for another 5 minutes.
• Add the remaining ingredients, stir and take off from fire.
• For cream puffs:
• Warm the flour and sieve it with the salt, on to a piece of paper.
• Combine butter, water and melt over a low flame, in a thick-bottomed saucepan.
• Increase the flame and bring it to a boil.
• Remove from fire and beat in all the flour, till it just forms into a ball and leaves the sides of the pan.
• Cool slightly and beat in the eggs, one at a time.
• Beat well after each addition.
• The mixture should be glossy.
• Pipe the mixture through a nozzle, or in spoonful, two inches apart, onto a baking sheet and bake in a very hot oven of 450 degree F for 10 minutes.
• Lower the heat to 400 degree F and bake for another 34 to 40 minutes.
• Cool on a rack, make a slit on the side of each, clear out any soft paste inside.
• Stuff with spoonful of filling carefully.
• Sprinkle a little cheese for garnish.